Cream of Tomato Soup
This is my mom's recipe that I've always loved, but I've been nervous to make it for my babies because I thought they might not like it. Not so, my friend, not so. They loved it! I served it in cups with a grilled cheese sandwich and hoarded the leftovers for lunch. Oh, and as a bonus, it takes like two seconds to throw together.
Saute half an onion in two tablespoons of butter.
Add 3 tablespoons of flour, 2 tsp. sugar, 1 tsp. salt, 1/8 tsp. pepper.
Cook and stir until flour is absorbed.
Gradually add 2 cups tomato juice (I used V8 vegetable juice) and 2 cups cold milk (I used fat free 1/2 and 1/2 - it makes it a little thicker).
Heat to serving temp but do not boil.
This recipe only makes about 4 cups, so feel free to double.
Saute half an onion in two tablespoons of butter.
Add 3 tablespoons of flour, 2 tsp. sugar, 1 tsp. salt, 1/8 tsp. pepper.
Cook and stir until flour is absorbed.
Gradually add 2 cups tomato juice (I used V8 vegetable juice) and 2 cups cold milk (I used fat free 1/2 and 1/2 - it makes it a little thicker).
Heat to serving temp but do not boil.
This recipe only makes about 4 cups, so feel free to double.
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