Raspberry Tomato Soup
"I know. I was skeptical at first two. A neighbor made this for our annual Christmas potluck, and it was so unusual that I just had to get the recipe. When I made it, I added plenty of pepper to counterbalance the tartness of the raspberries. Don't knock it until you've tried it!"
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
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
- Melt butter in a large pot over medium-heat.
- Add onion, and cook until translucent.
- Add flour, broth, and tomato paste and cook for about 2 minutes.
- Add whole tomatoes and puree with a handblender.
- Throw in the frozen raspberries and simmer for about 30 minutes.
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