Wednesday, May 7, 2014

Homemade Tomato Soup

Yes I know, I said my next post would be about the little town or Greeneville, TN and what gives the place it's claims to fame, 
        but....this was already written and the soup is soooo good! Try it, you'll like it I betcha.
The recipe is part of: 1. research for a story I'm attempting to write about a family in the Appalachians in the 1930s; 2. research of recipes for a bed and breakfast my husband and I were hoping to start (didn't work out). No matter what led me down this path, my husband and I have very much enjoyed my trying new recipes and developing my own versions of some! I guess you might say it's tasty research!

Homemade Tomato Soup


I tried my hand at making my own version of tomato soup.
It turned out 'right good' in Southern Speak.

Ingredients:
1/4 small onion chopped small
1 or 2 stalks of celery chopped small
1 stick of butter
dash of garlic seasoning
2 cans diced tomatoes
1 cup chicken broth
1/2 cup tomato paste
1/2 cup flour
1 cup milk
salt and pepper to taste
Directions:

In a large frying pan heat the butter, chopped onion and chopped celery on med to low heat. Saute the onion and celery until onions are clear. 
Add the diced tomatoes and garlic seasoning. Cook to blend flavors.
Transfer tomato mixture to large pot and add the chicken broth and tomato paste and stir. Bring to a gentle boil.
Put the flour in a one or two cup measuring cup and add some of the hot liquid only from tomato mixture. Use a small whisk and mix the flour and enough broth to make a smooth thin mixture. Pour the mixture into the pot of tomatoes slowly, spreading it over the tomatoes, not all in one spot. Stir the tomatos and mixture until begins to thicken. 
Add the milk in the same manner. Stir to mix well.
Add salt and pepper to taste and let cook, stirring frequently, until thickened to your liking.
Serve hot with crackers or bread.
Bread Suggestions:
A variety of breads will taste great with this soup but here are some of my favorites:
Sweet corn bread muffins from the modern mixes.
Small croissants.
Garlic toast made by covering thick French bread slices with olive oil and sprinkling with garlic seasoning, and toasting on cookie sheet in the oven until browned.

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