Prep 10 mins
Cook 20 mins
A country winter soup rich and creamy. Easy to make.
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large onion (chopped)
- 1⁄3 cup unsifted all-purpose flour
- 2 teaspoons dried tarragon (leaves) or 2 teaspoons savory (leaves)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 (10 1/2 ounce) can chicken broth
- 1 cup water
- 1 lb tomatoes
- 1 (11 1/8 ounce) can Italian tomato soup, condensed
- 1 (10 3/4 ounce) can condensed tomato soup
- 2 1⁄2 cups milk
- 1⁄2 cup half-and-half
- 2 tablespoons fresh tarragon, Chopped
- In 4-quart saucepan, melt butter over medium heat. Add onion and saute until tender.
- Stir flour, tarragon, salt, and pepper into onion until well mixed. Gradually stir in undiluted broth and water until well combined. Add tomato bits and heat mixture to boiling, stirring constantly. Cover and reduce heat to low. Simmer soup 10 minutes, stirring occasionally.
- Meanwhile, peel, seed, and dice tomatoes. Stir undiluted tomato soup, milk, and half-and-half into soup until well mixed. Increase heat to medium-high and heat soup until bubbles appear around side of pan. Do not boil. Stir in diced tomatoes and heat through. Ladle soup into bowls.