Prep 10 mins
Cook 15 mins
- 2 cups milk
- 28 ounces diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 yellow onion, chopped
- salt and pepper
- 1 teaspoon sugar
- 3 tablespoons flour
- 2 tablespoons butter, cut into pieces
- 1⁄2 stalk celery, chopped
- 1⁄2 cup fresh basil leaf, shredded
- Heat milk to a simmer over medium heat in a medium pot. Put the tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, and cellery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.
So quick and so good you will think "Campbell's" soup van has backed up right into your own backyard. But let's be clear, this is 100 times better then any "Campbell's" soup. I followed this exactly, except cut ingredients in half (easily) and used fresh diced tomato. I only needed 1 tablespoon of flour. Added some chopped green onion sprinkled on top prior to serving. Great, great, this is an amazing recipe, because of the taste and quickness of preparation. Made for *Everyday is a Holiday* October 2009
The perfect soup anytime basil is in abundance! Fresh simple flavor really accents the fresh basil. I added the milk after I had simmered the tomato mixture for awhile, which worked out well for me. After a quick taste, I threw in a couple of dashes cayenne pepper for a little spice.
It was OK - not a big hit in my house. I might try it again, but it's doubtful