Ingredients
6 cups fresh chopped tomatoes
3 cups of low sodium chicken or vegetable broth (we prefer the vegetable broth)
1 cup firmly packed basil leaves
2 heaping Tbs of minced garlic
1 small onion quartered
1-2 jalapeno (depending on spice of the pepper) seeded
2 tsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp fresh thyme
Fresh ground black pepper to taste
For Rue
2-3 Tbs butter
3 Tbs flour
Preparation
Take all ingredients except rue until soft (20-30 min medium high heat). Let cool then blend all ingredients (except rue) in blender (we use a Vita Mix) until smooth.
For Rue mix: Melt butter into the same pot. Slowly add flour, mixing as you go. Add a little (cup or so) of the soup mix and stir well to prevent chunks from forming. When well blended, add rest of the soup mix. Blend well and simmer for 20-30 minutes. Add additional seasoning to taste.
