Fresh Tomato Soup

A modified Paula Deen recipe - soooo good! When we grow tomatoes in our garden, I freeze some in 4-cup batches so that I can make this soup after tomato season is over!

1/4 cup butter

3/4 cup minced onion

1 clove garlic, minced

4 cups tomatoes, large diced

3 TBS flour

2 cups chicken broth

1 tsp salt

1/2 tsp pepper

1 cup half & half (optional)

In a medium saucepan, melt butter over medium-high heat.

Add onion and garlic. Cook about five minutes.

Add tomatoes and cook an additional five minutes.

Sprinkle flour over tomatoes and onions, and cook about two minutes, stirring constantly.

Stir in chicken broth, salt, and pepper.

Cook 4 - 6 minutes until slightly thickened.

Pour half of soup into blender and puree until at the desired consistency.

(SEE NOTE!!)

Repeat with remaining half of soup.

For best results, STRAIN soup to remove any remaining skin or seeds.

Return soup to pan and stir in half & half.

Cook gently until heated through.

**Use CAUTION when pureeing hot soup! Only blend 1/2 at a time and hold lid down firmly so it doesn't pop off and spill hot soup!