Wednesday, April 25, 2012

Tomato Soup

Cherry tomatoes have the best flavor!  Every fall I freeze my extra cherry tomatoes in quart size baggies. They are the best for making a flavorful tomato soup.  Of course any tomato will work, cherry tomatoes just make it extra flavorful!

2 TBS butter
2TBS flour
1 1/2 cups of milk (may use powdered milk or rice milk)
1tsp of chicken base (or 1 bouillon cube)
1/2 tsp minced garlic (1 clove)
1/4 cup chopped onion
1 Qt Tomatoes
1 minced cayenne pepper
Salt to taste (1/4 - 1/2 tsp- depending weather tomatoes are fresh or canned)
1/4 tsp black pepper

Over medium heat, melt butter then stir in garlic and onion. When the onions are transparent add the flour. Stir until smooth. Add milk all at once and add base. Stir until mixture is clump free. Keep stirring until mixture is thick and bubbling. Then add tomatoes and pepper. Allow tomatoes to cook down, about 3 minutes. Using a hand blender, blend until smooth. Add salt and pepper.

We like to top it off with a little cheese, and serve it with either grilled cheese sandwiches or quesadillas. 

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