Saturday, August 20, 2011

Summer Abundance and Tomato Soup Recipe

My favorite creamy tomato soup - very easy, freezes well, and PERFECT with grilled cheese.

Melt 5T butter in a soup pot. Add 1/2 cup diced onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle 4 T flour over the butter mixture and continue to stir and cook for 30 sec or so. Slowly add 4 cups room temperature milk, 1 small bay leaf, 1 1/2 tsp sugar, and 1 1/2 tsp salt and continue to cook and stir until slightly thickened. Stir the 1/2 tsp baking soda into 3 cups diced tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer or blender. Taste and correct seasonings. Reheat before serving.

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