I love tomato soup. I know it's kind of weird and didn't even realize it. That is until we started checking labels for corn products. Campbell's has corn syrup. Who knew?So I've been on a quest to reinvent this favorite food. Today I came very close. However it is anything but low calorie.
1 t. butter
1/4 c. minced onion
1 pint tomatoes
1 c. chicken broth
1 t. honey
1/2 t. salt
1 c. cream
2 T. flour
pinch of cayenne (optional)
Saute onion and salt in butter on low heat until very soft--about 8 min. Add tomatoes, cayenne, broth, and honey. Bring to a boil for about 5 or 10 minutes. Puree--I use a hand held wand blender but a food mill or other device will do as well. Mix cream and flour together. Add to soup and heat (Do not boil.) for a few minutes until desired consistency. Serve in mugs.
This takes about as long to make as a grilled cheese sandwich. We've found that grilled cheese do not taste as good without cream of tomato.
I've made a simple tomato soup by using tomato paste. There is a great recipe in Nourishing Traditions that turns it into a Mexican soup by adding pressed garlic, red pepper flakes, and a little lime juice at the end. This tastes great with tortillas and avocados, and a little sour cream. It is one of my kids' favorite soups.
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