The new bride who shared this recipe with me some 30 years ago had no idea what a family favorite it would become to us. I've been wanting to re-post it because I feel like I need to reiterate how easy and delicious it is! When I posted it early in 2009, the photo had a puff pastry on it - which possibly just looked too complicated. Hopefully this one will eliminate any of those fears. This soup makes a nice appetizer or main course served with a quickly made French Bread. Over the years this has been my go-to soup and bread to take to someone who needs a meal.
- 2 Tbsp oil
- 1 onion, chopped very fine
- 1/2 green pepper, chopped very fine
- 2 stalks celery, chopped very fine
- 1 tsp basil
- 1 tsp dill weed
- 28 oz canned whole tomatoes
- 2 Tbsp tomato paste (optional)
- 1 Tbsp sugar
- 1 tsp salt
- pepper, to taste
- 2 cups chicken stock
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes with crushed tomatoes - the flavor will be much stronger)
- Heat first 4 ingredients in large pot until vegetables are soft.
- Add spices, tomatoes, tomato paste, sugar, salt and pepper. Simmer 10 minutes. Add chicken stock. Simmer 20 min.
- In a small pot, melt butter, using whisk - blend in flour and milk, stirring continuously to make a smooth sauce. Once it bubbles, add into tomato soup. Serves 4 – 6
Tips and ideas:
- I often double the recipe as it is good for leftovers. I've also added a can of tomato rice soup with water to stretch the recipe. I like the rice in there.
- For chicken stock I use 1 Knorr bouillon cube with water or Better than Bouillon (paste) with water. To make a vegetarian soup, use vegetable broth.
- To serve with puff pastry, Cool soup slightly, refrigerate until ready to use. Divide among 4 -6 onion soup bowls, leaving 1 inch from top. Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn't brown too quickly.