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Tomato Soup

Source of Recipe

Kittencal #350894 from Recipezaar


Recipe Introduction

If you've never tried a recipe by Kittencal, you have to. She has the best recipes. This is the adaptation of her original recipe. I included (above) where you can find the original so you can make your own decision on what you like and don't like. There's nothing like a cup of hot soup to warm your soul during those cold winters. This is how I made the soup:

List of Ingredients

3 Tablespoons butter
1 small onion, minced
1 teaspoon dried oregano
2 large garlic cloves, minced
1 pinch crushed red pepper
3 Tablespoons buttermilk baking mix (like Jiffy or
Bisquik).. or just use flour if you don't have the baking mix.
1 cup milk (any fat content) .. I used powdered skim milk and it turned out fine.
1 (28oz) can crushed tomatoes
32 ounces tomato juice (4 cups)
2-3 teaspoons sugar (or to taste)
1 chicken bouillon cube or 1/2 teaspoon salt (to taste)
freshly ground black pepper (to taste)



Recipe

In a bowl combine 3 cups tomato juice with crushed tomatoes and milk.

In a saucepan melt the butter over medium-high heat.
Add in onion and dried oregano; saute until softened (about 3 minutes).

Add in garlic and red pepper flakes; cook stirring for 2 minutes.

Add in baking mix (or flour)and stir for 1 minute.

Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).

Reduce heat to low, add in remaining tomato juice (more or less according to how thick you like your soup) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).