Stephen Stinson Photography
Stephen Stinson’s TOMATO SOUP RECIPE
- 1/2 Half Medium Onion (chopped)
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1/2 Tsp Basil
- 1/2 Tsp Oregano
- 1/2 Tsp Salt (sea salt)
- 1/2 Tsp Black Pepper (black peppercorns)
- 3–4 Drops Tobasco or Texas Pete
- 1 Tbsp Tomato Paste
- 1 Tbsp Brown Sugar
- 1 Can Chicken Broth — 14 oz.
- 1 Cup Milk
- 1 Large Can Tomatos — 28 oz. or 8–10 medium size Romas or similar
- Melt butter adding flour & chopped onion 7-10 minutes on low to med heat stirring constantly.
- Put large can tomatos in blender (fresh-8-10 medium size) and pour in mix w/chicken broth and stir constantly 2-4 minutes
- Add all ingredients except milk and let simmer 25-30 minutes
- Add milk – stir 5-6 minutes and serve
- Cut the tops off of canned tomatos and peel and cut tops off of fresh tomatos – making sure to get the rind out. Fresh is always better of course.
- 3-4 drops of hot sauce is usually not all I put into my personal because I tend to like it a little hot & spicy. If no hot sauce in the house a little Cajun/creole seasoning, pepper flakes, or cayenne powder works just fine.
All Photos Copyright ©2010 Stephen Stinson / All Rights Reserved