Tuesday, January 22, 2013

Creamy Tomato Soup, SL1983

It has been chilly here in the south the last few days. It was a perfect excuse to try a recipe for hot tomato soup. We substituted cans of diced tomatoes for the tomato juice. The diced tomatoes took the "creamy" out of the Creamy Tomato Soup, but gave the soup a wonderful thickness. Next time, if we want to improve upon the creaminess of the soup, we can blend it more thoroughly with the immersion blender or as the recipe instructed, use tomato juice.

As for flavor, The Mister and I really enjoyed this soup and look forward to enjoying it again with a slice of Beer Bread. We agreed this would be a wonderful base for a tomato soup. Some additions to the soup to make it more robust would be wine, or hot peppers for added kick, and of course, cheese is always welcome in our soups.

Creamy Tomato Soup (or in our case Almost Creamy Tomato Soup)

Adapted from Southern Living 1983 Annual Recipe, pg 267

1/2 of a chopped onion
3 TBSP butter
3 TBSP flour
3/4 tsp salt
pinch of pepper
1 cup milk
2 cans of diced tomatoes, blended (recipe calls for 4 cups tomato juice)
1 bay leaf
sour cream (optional)

Cook the first five ingredients until the onions are translucent, then add the next three ingredients and cook until done. Top with parsley and/or sour cream.

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