Wednesday, February 10, 2010

Tomato Soup, Toast, Green Beans

Tomato Soup recipe from my sister-in-law Robin, who got it from her sister-in-law. It is seriously the best tomato soup in the universe (and I always hated tomato soup before this recipe). If you serve it with cheesy toast, it is better than pizza. No kidding.

4 (14 oz) cans crushed tomatoes

2-3 Tbsp basil

3 c chicken broth (or vegetable broth)

1 onion, chopped

garlic salt to taste

6-7 cloves garlic, chopped

2 Tbsp flour

2 c milk

sliced bread

1 can green beans

In a large pot, blend tomatoes, basil, and broth and simmer gently. In a large pan, sauté onion, garlic salt, and garlic until translucent. Mix flour and milk, then add to onion mixture. Stir and heat until thick, then add milk and onion mixture to tomato mixture.

Meanwhile, toast bread and microwave green beans.

Serve soup with cheese, if desired.

FYI, this recipe makes a lot of soup. You can add cooked egg noodles and eat it for lunch for the next few days, or you can freeze it (although I would suggest not adding noodles if you're going to freeze; they tend to get mushy on the thawing time).

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