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| Cream of Tomato Soup |
| Much better than opening a can. Ingredients 1/3 cup minced yellow onion 2 Tablespoons butter 2 Tablespoons flour 1/2 teaspoon basil 1/2 teaspoon oregano 1 1/4 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 Tablespoon tomato paste 1 Tablespoon ight brown sugar 1 [10 1/2 oz.] can condensed beef consommé 1 cup milk 1 [1 lb. 12 oz.] can tomatoes [do not drain] Popped popcorn [optional garnish] Method Stir-fry onion in butter in a large heavy saucepan 3-5 minutes until limp, blend in flour, herbs, salt, and pepper, then stir in tomato paste, light brown sugar, consommé, and milk and heat, stirring constantly, until thickened and smooth. Put tomatoes through a food mill or puree by churning 15-20 seconds in a food processor fitted with the metal chopping blade; add to pan and simmer, uncovered, 12-15 minutes--do not allow to boil. Ladle into soup bowls, garnish with popcorn, and serve piping hot. |