HOMEMADE TOMATO SOUP

1 small yellow onion, chopped
2 tablespoons unsalted butter
1/4 cup all purpose flour
1 cup milk
1 cup water
1/4 cup tomato puree, or paste
4 pounds large tomatoes, chopped
Kosher salt to taste
Black Pepper to taste


In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat.

Add the onions, and saute for 2 minutes.

Stir in the flour to coat the onions Reduce heat to low.

Gradually pour in the milk and water, stir or whisk constantly to combine and allow the mixture to thicken, 2 to 3 minutes.

Add the tomato puree and chopped tomatoes to the pot and stir to combine.

With the heat on low, allow the mixture to simmer until onions are cooked and the tomatoes are soft, about 3 minutes.

When the soup is finished cooking it can be served as is. For a smoother texture process in batches through a convention blender or use an immersion, blender for desired texture.

Salt and pepper to taste before serving.


Makes about 8 1 cup servings.

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