Day Six: Fast Fix

I haven't had tomato soup since I was a little kid. Instead of popping open a can of Campbell's I decided to try this recipe from Lanaee O'Neill featured in the latest issue of . . . you guessed it, Taste of Home!

Simple Tomato Soup

2 cans diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup butter
1/2 cup red onion, finely chopped
2 garlic cloves, minced
6 tbsp all-purpose flour
1 carton chicken broth

1. In a blender, process tomatoes with juices until puréed; set aside. In a large saucepan, heat butter over medium-high heat. Add onion, stir and cook until tender. Add garlic and cook 1 minute longer.

2. Remove from the heat and stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add tomato purée and bring to boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. Serve sprinkled with grated Parmesan if desired.