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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A tasty tomato soup for autumn from the Lion House Classics Cookbook. Hope you enjoy it as much as we do! Ingredients:
3 slices bacon, cooked and crumbled |
1/2 cup finely chopped celery |
3 tablespoons finely chopped onions |
1/4 cup finely chopped green pepper |
3 tablespoons flour |
2 cups milk |
1 (10 1/2 ounce) can tomato soup |
1 (16 ounce) can tomatoes |
1 1/2 cups tomato juice |
salt and pepper, to taste |
1 pinch sugar (optional) |
Directions:
1. In a stockpot or large dutch oven, cook bacon until crisp; drain and set aside, reserving bacon drippings in pot.
2. Sauté celery, onion, and green pepper in bacon drippings until softened; add flour and cook for 2-3 minutes; whisk together milk and tomato soup, then pour gradually into pot and stir until smooth; add all ingredients except bacon; heat and stir over medium heat until soup is slightly thickened.
3. Top with crumbled bacon and serve. Note that the soup may be pureed. I like to rough-puree mine until it is mostly smooth, but has some small pieces of tomatoes and veggies remaining.
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