Megan's Tomato Soup

It's finally getting beyond cool in our city and feeling a little chilly, cold even. I always love soups and stews during the winter, and since they're usually pretty quick and easy meals, I'd post a few recipes for our favorite soups.

When we lived in the states, a quick and easy lunch was a can of Campbell's tomato soup with grilled cheese. The Maggi/Knorr Tomato soup packets just don't quite meet the craving, so I created this tomato soup recipe, which we actually like better than the Campbell's. :)

Tomato Soup

1 onion

4 garlic cloves

3 T. butter

3 T. flour

two cups chicken broth

two boxes tomato puree

5-6 large tomatoes

1/2 t. basil

1 t. paprika

1/2 t. cumin

Tony’s

salt

1 box of Amul cream(small box)

Slice tomatoes in half and place cut side down on a baking sheet. Sprinkle top with salt. Bake 15-20 or until skins start peeling back. Remove peels once cool. Pulse tomatoes in mixer till mostly smooth.

While tomatoes are baking, puree garlic and onions in a mixer until totally smooth, no clumps, adding water 1 t. at a time if necessary. Saute puree in butter till translucent. Add flour, 1 T at a time till pasty. Add paprika and combine. Add tomatoes to onion mixture. Add 1 t. paprika, 1/2 t. basil, 1/2 t. cumin, dash of Tony Chachere’s. Mix to combine. Slowly add boxed tomato puree and chicken broth. Stir to combine. Simmer for a few minutes until smooth. Cook over low heat 10 minutes or until thick. Remove from heat and add box of cream, stirring to combine.