Mar. 23rd, 2015

tomato soup recipe



6 tbsp. real butter or olive oil 1/2 tablespoon ground mustard

6 tbsp. flour 1/2 tablespoon paprika

1 28 ounce can tomato sauce (or crushed tomatoes if you want more texture)

32 ounces of chicken stock or broth

1 cup half and half

Place butter or oil in the bottom of pot or saucepan large enough for all of the ingredients. Melt over medium heat, until butter just starts to brown or oil starts to smoke. Reduce heat to medium low and add flour, stirring quickly, until smooth. Cook for two or three minutes, until flour is a very light brown.

Turn burner down to lowest setting. Add one half cup of the chicken broth, stirring constantly, then add spices. Add the rest of the broth in a bit at a time, stirring or whisking constantly for smoothness. Add the tomato sauce and stir. Turn heat back up to medium and heat to slightly above desired eating temperature. Add half and half and remove from heat.

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