There is something deeply comforting about a bowl of homemade cream of tomato soup. Mackey’s recipe transforms simple ingredients into a flavorful soup that is worlds away from any canned version.
Make a big pot and freeze the extra for a quick winter meal.
Recipe:
3 1/2 cups tomatoes, peeled
2 cups milk
1/2 cup diced onion
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon baking soda
2 teaspoons sugar
2 teaspoons salt
Directions:
Heat olive oil and butter in a large pot over medium heat
Add onion and cook until softened and translucent
Stir in flour, cook for one minute
Add baking soda, tomatoes and sugar. Stir
Simmer 10 minutes, then blend
Add salt to taste and serve
Top with croutons for a crunch or serve with your favorite grilled cheese sandwich.