decandent tomato soup
(1 RATING)
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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prep time
15 Min
cook time
20 Min
method
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yield
6-8 serving(s)
Ingredients
- 2-8oz cans tomatoes, canned with juice diced
- 1-6oz can evaporated milk
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 1/2 teaspoons poultry seasoning
- 1 - chicken bouillon cube
- 2 cups water
- 4 tablespoons flour
- 1/3 cup rich, mild hard cheese (parm, etc.) optional
How To Make decandent tomato soup
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Step 1melt the butter in a heavy skillet
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Step 2add chopped onions and saute
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Step 3add the flour and poultry seasoning to the onions and cook until brown / tender
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Step 4in a heavy pot heat combine water, milk, tomatoes with juice, bouillon cube and bring to a low boil.
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Step 5reduce heat and add in to liquid the cooked & seasoned floured onion mixture.
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Step 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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Step 7simmer for 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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