Fresh juicy tomatoes mark summer’s peak. Commemorate the season with this simple tomato soup. Serve it with plenty of crusty bread and a crisp salad for an easy patio dinner.
3 cups chicken broth
6 tomatoes, seeded and chopped
1 onion, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
Combine chicken broth, tomatoes, onion, bay leaf, salt, pepper and sugar in a large stockpot. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Discard bay leaf.
Cool slightly, then purée in a blender or food processor. Refrigerate until serving time.
Makes 6 servings.