A fresh and healthy change from the canned variety, this soup makes the most of summer tomatoes. As a bonus, it’s only 102 calories per serving!

2 Tbsp butter
1/4 cup onion, diced
2 Tbsp all-purpose flour
2 cups chicken broth
4 cups tomatoes, peeled and seeded, about 3 lbs
1 tsp salt
1/2 tsp black pepper
2 tsp sugar

1. In a large sauce pan over medium heat, melt the butter. Add the onion and sauté until softened. Add the flour and stir for two minutes to blend and cook the flour. Season with the salt and pepper, and gradually whisk in the chicken broth, then the tomatoes and sugar.
2. Bring the tomatoes to a boil, then reduce the heat to cook the tomatoes at a strong simmer for 30 minutes.
3. Remove from the heat and blend until smooth with either an emersion blender or a conventional blender in small batches.
4. If desired, serve the soup topped with a little chopped fresh basil.

Servings: 6