decandent tomato soup
(1 rating)
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This recipe is adapted from one I got at the Lenten Soup Suppers held at St. Andrew's Catholic church in St. Paul...every soup was vegetarian. Well, I got an itch for this soup and found the recipe, but of course I didn't have all the ingridents so I had to improvise. The result was very tasty indeed and very rich... I will post the original recipe "St. Thomas' Tomato Soup" tomorrow
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(1 rating)
yield
6 -8
prep time
15 Min
cook time
20 Min
Ingredients For decandent tomato soup
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2-8oz cantomatoes, canned with juice diced
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1-6oz canevaporated milk
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1/2 cchopped onion
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1/4 cbutter
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1 1/2 tsppoultry seasoning
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1chicken bouillon cube
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2 cwater
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4 Tbspflour
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1/3 crich, mild hard cheese (parm, etc.) optional
How To Make decandent tomato soup
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1melt the butter in a heavy skillet
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2add chopped onions and saute
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3add the flour and poultry seasoning to the onions and cook until brown / tender
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4in a heavy pot heat combine water, milk, tomatoes with juice, bouillon cube and bring to a low boil.
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5reduce heat and add in to liquid the cooked & seasoned floured onion mixture.
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6If you want REALLY rich soup, grate in the cheese or use the left over rind / heel of a hard cheese... I just drop it in...
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7simmer for 20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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