Brenda's Curried Tomato Bisque

A very flavorful soup for a cold winter day. I guestamated on the seasonings, probably a touch on the higher side. I also cooked it a few hours ahead and let it cool in the fridge before reheating it for dinner.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 28  ounces crushed tomatoes
• 8  ounces tomato paste
• 3  cups low-fat milk
• 1⁄4 teaspoon coarse black pepper
• 1⁄4 teaspoon white pepper
• 1  dash cayenne pepper
• 1  teaspoon garlic powder
• 1  teaspoon salt
•  scant 1/4 tsp. baking soda
• 1  teaspoon curry powder
•  roux made with 2 tbsp. butter & 2 tbsp. flour

Directions

1. Pour tomatoes into a 1 quart pan and milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda and curry. Bring to a slow simmer and cook 10 minutes.
2. Meanwhile, make roux by mixing flour, butter and creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.