Unless it's August, don't even think of using fresh tomatoes.

Ingredients

• 1 tbsp. butter or oil
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 28-ounce can tomatoes with juice

• 2 tbsp. tomato paste
• 1 tsp. dried oregano
• 6 cups chicken broth or water
• 2 tsp. sugar
• Salt and pepper

Instructions

1. In a large pot, melt the butter and saute the onion, celery and carrot until soft. Add the garlic, cook another minute. Then add the tomatoes, tomato paste, oregano, broth and sugar. Bring to a boil, reduce heat and simmer for 30 minutes.

2. Remove from the heat and, when the soup is cool enough to handle, ladle it into a food processor or blender a few cups at a time. Return to the pot, season with salt, pepper and, if you have it, fresh basil. (To make it more like you-know-who's canned tomato soup, add a cup of milk.) Makes 8 servings.

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Find more about:

• Autumn |
• Carrots |
• Celery |
• Chicken Broth |
• Comfort Foods |
• Entrees |
• Onions |
• Tomato Paste |
• Tomatoes General |
• Vegetable Soups |
• Winter

Related Categories:

• Fall Dinner Ideas |
• Winter Dinners |
• Comfort Foods |
• Vegetable Soups |
• All Soups & Stews