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decandent tomato soup

(1 rating)
Recipe by
Julie Tholen
Saint Paul, MN

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

(1 rating)
yield 6 -8
prep time 15 Min
cook time 20 Min

Ingredients For decandent tomato soup

  • 2-8oz can
    tomatoes, canned with juice diced
  • 1-6oz can
    evaporated milk
  • 1/2 c
    chopped onion
  • 1/4 c
  • 1 1/2 tsp
    poultry seasoning
  • 1
    chicken bouillon cube
  • 2 c
  • 4 Tbsp
  • 1/3 c
    rich, mild hard cheese (parm, etc.) optional

How To Make decandent tomato soup

  • 1
    melt the butter in a heavy skillet
  • 2
    add chopped onions and saute
  • 3
    add the flour and poultry seasoning to the onions and cook until brown / tender
  • 4
    in a heavy pot heat combine water, milk, tomatoes with juice, bouillon cube and bring to a low boil.
  • 5
    reduce heat and add in to liquid the cooked & seasoned floured onion mixture.
  • 6
    If 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...
  • 7
    simmer for 20 minutes.

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