The original recipe makes over 30 - one cup servings so I have figured out the amount to make a little over 8 - one cup servings and after testing it in my kitchen the tomato soup turned out delicious, chunky and wonderfully thick.
Ingredients Original recipe, reduced amounts in (parentheses).
1/2 cup (2 tablespoons) margarine
2 large (1/2 cup) onions; diced
1/2 bunch (3 to 4 stalks) celery; diced
1/4 cup (1 tablespoon) flour
1 #10 can (3 1/2 cups) diced tomatoes
1 #5 can (2 cups) tomato juice
2 teaspoons (1/2 teaspoon) freshly ground pepper
2 tablespoons (1/2 tablespoon) whole thyme
2 tablespoons (1/2 tablespoon) beef or vegetable base (bouillon)
1 tablespoon (3/4 teaspoon) garlic; granulated
1/2 cup (1/8 cup) sugar
1/2 gallon (2 cups) heavy whipping cream
Saute onions and celery in margarine until soft, about 10 minutes. Stir in flour to make a roux. Add rest of ingredients, except heavy cream. Stirring often bring to a boil, turn down heat and simmer for 10 to 15 minutes so flavors blend. Slowly stir in heavy cream or soup may curdle, return to simmer (do not boil). Remove from heat and serve in cup portions.
Options
- Great served with grilled cheese sandwiches or homemade breadsticks
- Sprinkle top of soup with Parmesan or grated cheddar cheese
- To add a spicy kick to the soup add 1 to 4 teaspoons red pepper chili flakes (depending on amount you are making)
- Garnish soup with fresh thyme, parsley or basil
- Substitute low-fat milk for heavy whipping cream if you are watching your calorie intake
When are you going to make this tomato soup?
