Tomato Soup

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

                
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)

            

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.

2 ea
beaten egg 

2 T
 water 

1 t
 salt 

1 c
(may need more) flour 

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.