There is something quite interesting about tomatoes. Did you know that even after processing, tomatoes retain high quantities of their nutritional value? It’s amazing, really. So, go ahead. On this cold and rainy day, it’s good to feed your creamy tomato soup craving.
Because, it’s good for you.
It really is.
- 2 tablespoons cooking oil
- 1 cup chopped onions
- 28-ounce can fire-roasted tomatoes (or 2 smaller cans)
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 can chicken broth
- 1/4 teaspoon baking soda
- 1 to 3 tablespoons brown sugar (add to taste)
- 1 tablespoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 cup skim milk
- 1 to 2 tablespoons tomato bouillon granules (may also use chicken)
- 1/2 to 1 cup pepper jack or habanero jack cheese sprinkles
- Saute onions in oil until they begin to turn brown.
- In a separate bowl, add 1/8 to 1/4 cup of chicken broth to the flour, whisk until mixed.
- Add the flour mixture to the onions and stir.
- Add the remaining chicken broth and stir to remove any lumps.
- Add the tomatoes and black pepper.
- Remove the mixture from heat and puree in the kettle using a hand-held blender or via a food processor.
- Return pureed mixture to the stove, bring to a slight simmer, and add the baking soda.
- Stir until brief foam disappears.
- Add brown sugar, onion powder, garlic powder, skim milk, and tomato bouillon granules.
- Simmmer and stir for a few minutes.
- Adjust seasonings to taste.
- Serve with pepper jack or habanero jack cheese sprinkles added to taste.
- When the baking soda is added to the mixture, a slight foaming will occur for a few seconds. Please use a large enough soup kettle to prevent overflow.
If you enjoy this recipe, I do hope you’ll share. Thanks so much.