Raspberry Tomato Soup - cooking recipe

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

Preparation

Melt butter in a large pot over medium-heat.
Add onion, and cook until translucent.
Add flour, broth, and tomato paste and cook for about 2 minutes.
Add whole tomatoes and puree with a handblender.
Throw in the frozen raspberries and simmer for about 30 minutes.