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Cream of Tomato Soup
Ingredients
- 7 oz margarine
- 12 oz onions, finely chopped
- 2 Tbsp garlic, minced
- 3 1/2 tsp basil
- 1 1/2 Tbsp Italian seasoning
- 7 oz flour
- 4 tsp sugar
- 3/4 tsp nutmeg
- 3 lbs tomato paste
- 3 qts, 3 cups water
- 9 pkgs salt-free bouillon
- 1 gal, 1 qt, 1 pint low-fat milk, cold
- 6 cups cooked rice
- pepper to taste
- 1/3 cup dry sherry
- 1/2 cu parsley, chopped (optional)
Directions
- In a large, heavy pot, melt margarine. Add onions and cook over medium heat until soft.
- Add garlic, basil, and Italian seasoning. Cook 5 minutes more, stirring constantly and being careful not to burn the garlic.
- Add flour, sugar, and nutmeg. Cook 5-10 minutes, stirring often, until flour smells nutty.
- Whisk in tomato paste, water, and bouillon. Slowly bring to a boil and simmer, stirring often for 5-10 minutes.
- Slowly stir tomato mixture into cold milk. Return the soup to the pot. Add cooked rice and heat quickly. Season with sherry and pepper, and garnish with parsley (if desired).
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