Raspberry Tomato Soup
8 ingredients
5 steps
Ingredients
- 1/4 cup butter
- 1 onion, diced
- 1/2 cup all-purpose flour
- 2 (14 1/2 ounce) cans chicken broth (or vegetable for vegetarians)
- 1 (6 ounce) can tomato paste
- 2 (28 ounce) cans whole canned tomatoes
- 1 (10 ounce) package frozen raspberries
- salt and pepper, to taste
Directions
-
1Melt butter in a large pot over medium-heat.
-
2Add onion, and cook until translucent.
-
3Add flour, broth, and tomato paste and cook for about 2 minutes.
-
4Add whole tomatoes and puree with a handblender.
-
5Throw in the frozen raspberries and simmer for about 30 minutes.
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