Post by Chris in NM on Aug 21, 2008 6:57:05 GMT -6
Chris’s Creamy Tomato Soup
2 tbl. butter 1 med. (1/2 cup) onion, finely chopped 2 tbl. flour 1 qt. tomato juice (I used 1 can (14.5 oz.) tomato sauce and the rest chicken broth 1 (14.5 oz.) can Italian diced tomatoes with spices ¼ tsp. salt – I used about 3 shakes dry Italian seasoning instead 2 c. milk ¼ c. dry rice – or you could use small shell pasta, uncooked (optional)
Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 – 3 min.). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil – 8 – 10 min. Slowly stir in milk; continue cooking until heated through – about 15 min. Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread. Makes 6 servings.
I made this soup yesterday as a starter for our Sunday meal, it was great. In the past it has usually been consumed on the same day, but into the fridge it went. We had it today with Cheese and Ham Toasties mmmm.
I know certain dishes seem to taste even better the following day, I think this is the case with this soup.
Excellent and really worth making.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!