HOT SOUP: Here are a couple of recipes of soup made witrh either fresh or canned tomatoes.

TOMATO BISQUE & VARIATIONS:

¼ cup butter +  ¼ cup all purpose flour

1 ½ cups milk, scalded + 2 cup hot chicken stock

2 lbs. canned tomatoes                                               

½ cup minced onions                                                  

1 tbsp. minced parsley

spice mix:

    1 tsp. dill seed                                                                     

    ¼ tsp. each dried basil & marjoram                                                

    1 bay leaf, crushed

salt and pepper

In a heavy saucepan, melt butter over medium-low heat and stir in flour. Cook the roux, stirring, for 3 minutes. Using a wire whisk and whisking continuously, pour in scalded milk and hot chicken stock, whisking vigorously to prevent lumps and to mix in well until smooth.

In a food processor fitted with steel blade, puree tomatoes and juices and the minced onion. Add pureed mixture into milk mixture in pan together with the spice mix and seasoning. Cover pot and bring mixture to a boil, then reduce heat and simmer for 20 minutes.  Pour soup into heated bowls to serve. 

TOMATO SOUP:

¼ cup tbsp. butter + ¼ cup flour

2 tbsp. each chopped celery, onion, and carrot           

5-6 cups hot beef stock

spice mix:

    ½ clove garlic, crushed                                           

    ½ bay leaf

    ½ tsp. mixed herbs                                                  

    3 cloves

    6 peppercorns                                                                     

salt and pepper

1 lb. tomatoes, peeled and chopped

Melt the butter in a large pan over medium heat. Add in chopped vegetables and cook for 5 minutes. Stir in the flour and the spice mix, and cook for 5 minutes more. Gradually whish in hot beef stock, whisking constantly to prevent lumps. Add in tomatoes; cover pot and bring to a gentle simmer. Cook for 1 hour; then add salt and pepper to taste. Serve hot.

VARIATIONS:  Add ½ cup cooked rice, or ½ cup cooked chopped ham, during the last 10 minutes of cooking. Alternately add 2/3 cup of 18% cream to make into Cream of Tomato soup.