2 tomatoes, peeled and seeded
1 onion, peeled and diced
1 green bell pepper, seeded and diced
8 tomatoes, halved
1 medium diced green bell pepper
1 medium diced onion
1 medium diced tomato
1 medium diced tomato
2 cups water
1 (15 ounce) can peeled and diced tomatoes
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon dried oregano
In a large pot, combine tomatoes, onion, green bell pepper, tomatoes, green pepper, onions, bell pepper, tomatoes, bell pepper, tomatoes, bell pepper, tomatoes, pepper, tomatoes, pepper, tomatoes, pepper, tomatoes, pepper and tomatoes. Season with lemon juice and basil. Cook, stirring occasionally, for 20 minutes.
Stir tomato mixture into pot with water and reduce heat to medium/low. Simmer for 1 to 2 minutes, stirring occasionally.
Bring to a boil. Reduce heat to low and simmer for 15 minutes. Stir tomato mixture into soup. Cook for 5 minutes.
Pour tomato mixture into pot and stir in lemon juice and basil. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Stir tomato mixture into soup and heat through. Spoon into bowls.
Melt butter in a medium skillet over medium heat. Saute, stirring occasionally, until light brown. Remove from heat. Stir in flour, 1/4 cup at a time, until mixture is well blended. Stir in lemon juice and basil. Stir in garlic powder and salt and pepper.
Pour tomato soup mixture into soup machine and blend with tomato soup mixture. Pour over soup and spoon mixture in skillet. Serve at once.
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