Tomato Soup

0 Review(s)
Ethnicity
None  
Base Type
Vegetable  
Course
Appetizer  
Preparation Time
10-30 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Very good! Adapt spices to your taste.  
Source
 
Source Description
Adapted from More with Less cookbook  
Last Modified
2007-01-01  
User
Joyce McGuire



Ingredients
                
2 T
butter

2 T
chopped onion, white

3 T
flour

2 t
sugar

1 t
salt (optional)

1 ds
(to taste) pepper, black

1 clv
crushed garlic

1 ds
basil leaves

1 ds
oregano

1 ds
Thyme, fresh

2 c
crushed, canned with juice tomato

2 c
cold milk

1 c
chicken broth (optional)

1/2 c
mushrooms, sliced (optional)


Directions
Saute butter and onion together.  Blend in flour, sugar, salt, pepper, garlic, basil, oregano and thyme.  Remove from heat and gradually stir in tomatoes, crushing them into bite sized pieces.  Add chicken soup if using.  Bring to a boil, stirring constantly.  Boil 1 minute.  Stir hot mixture into milk, heat almost to boiling. Stir in mushrooms and serve.

Optional:  Use tomato juice instead of canned tomatoes.

Optional:  Serve with dumplings.

Dumplings (optional)
Ingredients
2 ea
beaten egg

2 T
water

1 t
salt

1 c
(may need more) flour


Directions
Combine all ingredients.  Add enough flour to make a stiff dough.  Add more water if dough is too thick.  Drop by teaspoon into boiling broth.  The dumplings will rise to the top when done.  

Either cover and remove from heat until serving or take out of broth and stir in butter, garlic and salt and serve as is.