|Last night's crop.|
Tomato Soup for Two
2 cups of pureed, fresh tomatoes (skin and all, I throw them into my blender)
1 tablespoon of butter (I use ghee, which is an excellent grass fed source of vitamin K2)
1 tablespoon of flour
1 cup of milk or cream
1/2 teaspoon of sugar
1 teaspoon of dried basil (or fresh, if available)
1/2 teaspoon oregano
1/2 teaspoon sea salt or garlic sea salt (if you use iodized table salt, cut back the amount slightly)
In a saucepan, heat the butter until melted. Add the flour and stir to blend. Quickly add the cup of milk or cream and whisk until smooth. This is your classic white sauce. Add the 2 cups of pureed tomatoes and the remaining ingredients. Heat through, then remove from heat. Cover and allow the soup to sit for five minutes before serving to allow the flavors to blend.
You can substitute nearly any vegetable for the tomatoes in this recipe, I just used what I had in abundance. In the past, I have made cream of asparagus, cream of broccoli and even cream of celery when needed for a recipe. Some vegetables require steaming them to soften them before pureeing.