Family Chow Hall

Better-than-Campbells Tomato Soup

December 23rd, 2005

The original version of this recipe was given to me by my mother and started out with, “Plant several tomato plants…”

Okay, that’s an exaggeration, but it does call for a half-bushel of fresh garden tomatoes. Now, I am not much of a gardener anymore, so I’ve created my own adaptation that uses canned tomato juice or V-8. We prefer the flavor of purchased tomato juice instead of growing, picking, and processing the tomatoes yourself.

You can make a lot, if you like to freeze leftovers, this will work beautifully. The recipe below is for an evening’s meal.

Tomato Soup
serves 4-6 / prep. time: 10 minutes / cook time: 10-20 minutes

2 (12 oz.) cans of tomato juice or V- 8
2 T. sugar
1/2 t. salt
dash pepper
dash onion salt
dash celery salt
1 T. butter
1 T. flour
milk

First you’re gonna heat the first six ingredients in a saucepan on the stove. In the microwave, melt the butter in a medium-sized bowl. Stir in the flour to make a paste. Add a cup or so of the heated juice, a bit at a time, to the paste and stir it together. Now you can pour it back into the pan of juice and whisk. Glug some milk into it if you like it thinner and creamier, as I do.

Do not forget to serve with grilled cheese.

Entry Filed under: Recipes, Soup, Supper