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Creamy Tomato Soup

Source of Recipe

Jo Kern


Recipe Introduction

I've changed her recipe a little bit. I halved the evaporated milk to 12 ounces. I think the soup is creamy enough with 12 ounces of milk.

List of Ingredients

1 stick butter or margarine
4 Tbsp. vegetable oil
2 cups chopped onion

2 28oz. cans whole tomatoes pureed, or diced tomatoes (do not drain!)
1/8 tsp. thyme
1/4 tsp. basil
Black pepper to taste

6 Tbsp. all-purpose flour
5-6 cups chicken broth

1/2 tsp. baking soda
2 Tbsp. sugar, or to taste
½ tsp. salt

1 can (12oz.) evaporated milk



Recipe

In a large saucepan, heat butter and oil over medium heat.

Add onion and sauté until softened and golden, but not browned, about 10 minutes.

Add tomatoes, thyme, basil, and black pepper to taste.

Bring to a simmer and cook for 10 minutes.

In a pitcher, combine flour and broth, whisking until smooth.

Add this mixture to the soup, stirring constantly.

Cover and simmer slowly for 25 minutes, stirring frequently to prevent sticking.

If you’ve used diced or whole tomatoes, puree soup in a blender or food processor, or use an immersion blender.

If you’ve used tomato puree, there is no need to blend – the onion bits will add a bit of body to the soup.

Be careful pureeing hot things in a blender or food processor!! Don't FILL the container or you'll be burned by the hot tomatoes flying out of the container.

Combine the baking soda, sugar, and salt.

Return soup to the stove over low-to-medium heat. Stir in the baking soda mixture (the soup will foam up briefly).

Stir in the evaporated milk.

Heat soup until hot.