decandent tomato soup

Decandent Tomato Soup

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Julie Tholen


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 vote

15 Min
20 Min


  • 2-8oz can(s)
    tomatoes, canned with juice diced
  • 1-6oz can(s)
    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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About decandent tomato soup

Course/Dish: Other Soups

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