Tomato Soup

I was craving tomato soup, and while I normally associate it with a Campbell’s can, I wanted to make my own. I intended to follow this recipe, except then I really didn’t, but the final result was great. A nice warm bowl of soup, ready to be paired with a grilled cheese.

2 T reduced fat margarine or butter
1 onion, chopped finely
1 carrot, chopped finely
1 T flour
28 oz. can crushed tomatoes
1 c. water
1 t Italian seasoning
1 t garlic powder
1 c. milk

Heat margarine or butter in a large saucepan. Add onion and carrot, and saute for 5 minutes. Add 1 T flour and stir for a minute. Add tomatoes, water, and seasonings, and simmer covered for 20 minutes. Add milk, and heat through.

4 thoughts on “Tomato Soup

  1. KC,Yours is much easier and uses items that are on hand in most kitchens throughout the year. Could EVOO be substituted for butter or marg., and could a grated potato be sauteed with the carrot, etc. as a thickener instead of the flour?

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  2. Yes, I do think you could use EVOO. A potato would probably work, but you could also just cut back the water a little bit to keep it thicker – let me know how it goes!

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  3. Hey Kerry, My mom was tortured w/ tomato soup when she was a kid, so she never served it to us. Hence why I say 'I don't like it'; just like your average 7 year old. ;P But this sounds not only completely doable, but yummy! Going into my must try pile!

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