Tomato soup is a classic recipe that works for lunch or dinner. This recipe does require getting a few pots dirty, but the end result is worth it. Tomato soup stores well and is a favorite to make for the whole family. Serve with grilled cheese for the kids a nice loaf of crusty bread for the adults.
Time to Prepare:
45 minutes; 15 prep & 30 to cook
- 1 quart milk
- 1 slice of Onion
- 1/8 Teaspoon baking Soda
- 3 Tablespoons Butter
- 1 large can of tomatoes
- 1/8 Teaspoon soda
- 1/8 Teaspoon White Pepper (black pepper is OK too)
- Dash of Cayenne Pepper
- Cook milk & onion over medium high heat & scald milk (heat to just before boiling), then remove onion and set aside in small bowl.
- Heat butter & flour in a separate pan over medium high heat making a rue (heat stirring constantly until mixture thickens)
- Combine the 2 mixtures, still blending
- In a separate pot, cook tomatoes and sugar over medium heat for 15 minutes, add soda.
- Pour through strainer when complete (or you can puree them in a blender)
- Combine spices and remaining ingredients, cook an additional 5 minutes to allow flavors to blend.
- Serve while hot.
- The baking soda may seem an odd choice when cooking soup, but it’s actually used to reduce the acidity of the tomatoes. The small amount of sugar also helps. Combining both with the tomatoes while cooking is an tip used by cooks from as early as the 1800s.