Combine diced onion, carrots and celery. Toss with flour. Set aside.
Saute onions, carrots and celery with a little oil and about 1/ 4 cup of the chicken stalk. Cover let cook on low fire. After 5-7 minutes, remove lid and add tomatoes. Cook for additional 5 min. Add chicken stock.
Let cook on medium fire (lazy boil) for about 10 minutes.
Stir periodically to ensure nothing sticks.
Turn off heat, cover and let cool for about 10 min. Using a hand held mixer puree soup.
Use a sieve to further strain and reduce consistency.
Cool overnight in the refrigerator.
Serve with Sour cream, chives, Croutons or Basil.
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