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.