Raspberry Tomato Soup

By fish.fishman on January 01, 2013

0 Reviews

• 
• Prep Time: 10 mins
• Total Time: 45 mins
• Servings: 6

About This Recipe

"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!"

Ingredients

• 1/4 cup butter
• 1 onions, diced
• 1/2 cup all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth ( or vegetable for vegetarians)
• 1 (6 ounce) cans tomato paste
• 2 (28 ounce) cans whole canned tomatoes
• 1 (10 ounce) packages frozen raspberries
• salt and pepper, to taste

Directions

1. Melt butter in a large pot over medium-heat.
2. Add onion, and cook until translucent.
3. Add flour, broth, and tomato paste and cook for about 2 minutes.
4. Add whole tomatoes and puree with a handblender.
5. Throw in the frozen raspberries and simmer for about 30 minutes.