Raspberry Tomato Soup

Submitted by fish.fishman

"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!"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6

ingredients

• 1⁄4 cup butter
• 1 onion, diced
• 1⁄2 cup all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth (or vegetable for vegetarians)
• 1 (6 ounce) can tomato paste
• 2 (28 ounce) cans whole canned tomatoes
• 1 (10 ounce) package 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.