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Enjoy this modern recipe. 


  • 4 tablespoons unsalted butter
  • 1 medium onion, minced
  • 2 tablespoons flour
  • 2 pounds fresh tomatoes or 2 (14 1/2 ounce) can pear-shaped tomatoes
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 2 cups chicken broth


Melt the butter in a heavy saucepan. Sauté the onion until translucent, about 10 minutes. Stir in the flour and continue cooking for 3 minutes. Peel the tomatoes; core, seed and juice them. After coring, squeeze firmly over the sink, removing any remaining seeds with your fingers. For canned tomatoes, do not use the liquid they are packed in. Chop the tomatoes finely. Add the tomatoes, herbs and chicken broth to the onions and simmer 20 minutes. Season to taste. Run half of the soup through a food mill, mix together and ladle into soup bowls.

Serves 4 to 6