Tomato Soup, Toast, Green Beans

This tomato soup recipe is 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. It is also delicious to add cooked egg noodles at the end.

3 (14 oz) cans crushed tomatoes
2 Tbsp basil
2 c chicken broth (or vegetable broth)
1 T butter
1 small onion, chopped
garlic salt to taste
4 cloves garlic, chopped
1 T plus 1 t flour
1 1/3 c milk

sliced bread

1 can green beans

optional:
cooked egg noodles
grated mozzarella cheese


In a large pot, blend tomatoes, basil, and broth and simmer gently. In a large pan, sauté onion, garlic salt, and garlic in butter 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. (Add cooked egg noodles, if desired.)

Meanwhile, toast bread and microwave green beans.

Serve soup with grated mozzarella cheese, if desired.