Friday, October 7, 2011

Cream of Tomato Soup

by Cheryl Kuney from
Gathering Hearts for Honduras (click here)

2 canned tomatoes (28 oz)
2 tsp honey
1 tsp salt
Dash of pepper
1 rounded Tbsp onion flakes

White Sauce: Heat in sauce pan.
4 Tbsp melted butter
4 Tbsp whole wheat flour
1 cup milk

Blend in Bosch blender the first 5 ingredients and cook for 10 minutes. Make the white sauce in small sauce pan and add to tomato soup and mix well with wire whisk. This recipe makes 4 small portions. I doubled it and had ample soup for dinner.

Serve this in sour dough bread bowls!! Delicious!

I will have another post next on how I created this style bread bowl. Stay tuned.

Note from Paula: One of our family members commented this was the best tomato soup they had ever tasted. It is so easy to make and will be a blue ribbon soup to add to your dinner meal!

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