Sweet & Creamy Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.—Virgie Scarbro, Lgiugig, Alaska Ingredients:
2 large onions, chopped |
2 tablespoons butter |
4 garlic cloves, minced |
4 cans (14-1/2 ounces each) diced tomatoes, undrained |
1/2 cup water |
4 teaspoons brown sugar |
2 bay leaves |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons cold water |
2 cans (12 ounces each) fat-free evaporated milk |
thinly sliced fresh basil leaves, optional |
Directions:
1. In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired. Yield: 10 servings (2-1/2 quarts).
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