Western Tomato Soup

Submitted by Debs Recipes

"A tasty tomato soup for autumn from the Lion House Classics Cookbook. Hope you enjoy it as much as we do!"

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 8

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.