Today was a snowy, cold, blustery day. Perfect for tomato soup and a grilled cheese sandwich! For the record, I HATE tomato soup! Well, I hated the stuff in the can with the red label. Since trying this recipe, I now LOVE it!
Homemade Tomato Soup
2 15 ounce cans of diced tomatoes with Italian spices
½ cup carrot, chopped
½ cup diced onion
1-2 t sugar or brown sugar
½ cup butter (yes, butter!)
½ cup flour
1 t salt
4 cups milk
Boil tomatoes, carrot, onion, and sugar in a covered pan for about 15 minutes or until the carrot is tender. Process in a blender (or with a hand blender) to get the big chunks out.
In the meantime, melt butter and whisk in flour and salt. Stir often until the flour turns a golden color. Add milk about 1 cup at a time, whisking until smooth after each addition. Cook until slightly thick.
Add milk mixture to tomato mixture and stir thoroughly. Serve with a sprinkling of parmesan cheese and sour cream.
This recipe is great just as it is. I think I’ll try to get some of the fat out by substituting evaporated milk for some of the white sauce. Halving the recipe would be great for 2-3 people if you had a sandwich as a side.
