So until this year I’d never had tomato soup. I know, I know, it’s a childhood staple, but my mother didn’t believe in canned foods, and we’d never tried to make it from scratch. Then I found this recipe at Miserly Moms (submitted by Kevin S.). It is now a household staple.
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Milk
2 Cups Tomato Juice
1 Cup Water
Dash of Season All
I like to use Trader Joe’s Veggie Patch Juice. It’s a tomato juice base with a veggie blend, lemon juice, and dehydrated green bell peppers, giving it a real kick and great flavor in the soup. (It eliminates the need for any seasoning.)
- Melt the butter in a soup pan.
- Add the flour until you have a paste.
- Add the milk.
- Add the tomato juice, water, and seasoning.
- Heat and serve.
It’s inexpensive and exquisite. For a little added expense, you can create a gourmet version by adding a little cream, bacon, and sauteed mushrooms.