Tomato Soup from Georgia Varozza
This soup recipe is so easy and quick. You start with a can of tomato paste and you end up 20 minutes later with a delicious soup for just pennies a serving. Serve it with crackers or grilled cheese sandwiches and enjoy homemade comfort food!
Ingredients
- 1 6- oz. can tomato paste
- 1 quart water
- 1 stalk celery chunked into thirds
- ½ tsp. salt or to taste
- ¼ tsp. onion powder
- ⅛ tsp. each garlic powder oregano, basil, thyme, rosemary, and celery seed
- 1 bay leaf
- 1 T. butter
- 1 T. flour
- ¼-½ cup milk
Instructions
- In a pot, mix together all ingredients except for the butter, flour, and milk.
- Simmer for 20 minutes.
- Remove celery pieces and bay leaf and turn down heat to low.
- In a small saucepan, melt the butter and then whisk in the flour.
- Slowly add ½ cup of the soup, whisking constantly while adding.
- When the roux is smooth, add about another ½ cup of soup, continuing to whisk.
- Now slowly pour roux into the soup, whisking all the while.
- The soup will thicken slightly after a minute or so.
- Just before ready to serve, add the milk and stir.
Notes & Wine Advice
This soup is excellent plain, but it’s also tasty with a dollop of sour cream on top.