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Tomato Soup


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Here is a recipe for the most delicious "pantry" tomato soup--borrowed and scaled down from a restaurant recipe.

28 oz can crushed tomatoes

14 1/2 oz can beef broth

Half of a medium onion, studded with 3 cloves

1/2 tsp salt

1/2 tsp pepper

2 tsp dried basil

Combine in a sauce pan and simmer for 1 hour.

Remove the onion.

Very important--add 1/2 teaspoon baking soda. This will cause the soup to foam up--stir until the foam subsides. (The soda neutralizes a lot of the acid in the tomatoes)

Mix together two tablespoons melted butter, two tablespoons flour, and two teaspoons sugar to make a roux.

Whisk the roux into the simmering soup to thicken it.

Season to your taste.

This is the base for the soup and will keep in this state in the fridge for two weeks or more.

To assemble the soup, dip out the base and add an equal amount of your favorite dairy--any milk, cream, or combo, any non-dairy favorite--I use fat-free evaporated milk. Heat and eat.

It is yummy especially with cheddar goldfish crackers swimming on the surface!

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I for one do NOT like tomato soup, but this does sound good. Will have to try it and see what the general consensus?? spelled right.. doesn't look right. sorry.

Anyway, Linda, with garlic toast and some salad it sounds wonderful. Don't know why.

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