Tomato Soup
- 1 quart canned tomatoes or 4 pounds fresh tomatoes
- 1 quart water
- 1 tablespoon butter
- 1/2 teaspoon minced onion
- Salt and pepper
- A little sugar
- 2 tablespoons flour
- 1 roll, cut in cubes
- 1/2 tablespoon butter
- 1 teaspoon chopped parsley
Cook tomatoes in the water for a few minutes (be patient, you rascal). If fresh tomatoes are used, cook them for 30 minutes using 11/4 quarts water. Melt butter, saute onion in it until a light yellow; add flour and continue cooking. Add boiling tomatoes slowly, continue cooking about 10 minutes (be patient, you rascal). Press through a sieve. Add salt, pepper and sugar and heat again; add parsley and serve like a rascal with a smile on your face. Brown the bread cubes lightly in the 1/2 tablespoon butter and either add to the soup or serve separately. Serves 6.
Submitted by May 24, 2009
19 min
40 min
59 min