Christmas in July Tomato Soup Recipe

3 tablespoons vegetable oil
½ cup finely chopped white onion
½ cup thinly sliced celery, cut on the diagonal
1 medium garlic clove, minced
8 sage leaves
8 basil leaves
1 teaspoon chicken bouillon granules (or 1 cube)
6 to 8 Roma tomatoes, peeled
2 cups chicken broth

1. Heat the oil in a Dutch oven over medium heat. Add the onion, celery, garlic, sage, basil, and bouillon granules. Cook until the onion is soft, 2 to 3 minutes, stirring frequently.
2. Add the tomatoes; reduce the heat to medium-low. Cook, uncovered, for 15 minutes, stirring occasionally.
3. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 minutes. Break up any large pieces of tomato with a fork or potato masher. Serve immediately. Serves 4.

Tips From Our Test Kitchen: Roma tomatoes are less watery than regular tomatoes. If using regular tomatoes, remove seeds first. For a thicker consistency, mix 1 tablespoon flour with 1 tablespoon softened butter, add to the soup and cook a few minutes longer.
To peel tomatoes, cut a cross on the top of each tomato. Bring water to boil in a Dutch oven, add the tomatoes, and simmer until the tomatoes begin to split slightly, about 1 minute. Drain in a colander and run under cold water to stop the cooking process. Using a paring knife, remove peelings easily.