Cream of Tomato Soup – a flexible recipe

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You can make as much of this soup as you like, and it's simple. It's akin to the famous 4B's tomato soup, but I don't think 4B's has much national acclaim.

Ingredients

  • Butter
  • Flour
  • Garlic
  • Salt
  • Milk
  • Canned diced tomatoes

Directions

  1. Melt butter on medium high in the bottom of your soup pot
  2. Add mashed garlic
  3. Add flour, whisking, until it's almost crumbly but not quite
  4. Cook this roux until it's golden brown
  5. Whisk in milk – whisk, whisk, whisk! Don't leave lumps!
  6. Turn heat to low – stir constantly so you don't scorch the milk
  7. Add cans of tomatoes, juice and all
  8. Add salt and garlic powder to taste
  9. Serve as-is, or put in crockery soup bowls with cheese on top and melt in the broiler. Eat with crusty toast.

This recipe was submitted by Annie on January 29, 2005.

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