Wednesday, January 2, 2013

Raspberry Tomato Soup

Raspberry Tomato Soup

By fish.fishman on January 01, 2013
0 Reviews
  • timer
  • 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.