Easy tomato soup
6-7 ripe tomato sauce
1 large onion, diced
2 large carrots, diced
3 celery stalks, peeled and diced
8 cups salt free chicken stock
1 tbsp all purpose flour
1-2 tbsp vegetable oil
Peel and deseed tomatoes, chop and set aside. (Link to article)
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.