Tomato soup with a twist. Add canned tomatoes to this convenient tomato soup recipe.
2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, finely chopped
2 tablespoons all-purpose flour
1 quart tomato juice
1 (14 1/2-ounce) can Italian-style diced tomatoes with basil, garlic and oregano
1/4 teaspoon salt
2 cups milk
Melt butter in 4-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, 2-3 minutes or until onion is softened. Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, 8-10 minutes or until mixture comes to a boil.
Slowly stir in milk; continue cooking 3-4 minutes or until heated through. Serve immediately.
Explore reviews fromour online community
I recently made this for a large group and needed to food allergy friendly, so I substituted vegetable bouillon for the milk. It was great and I received many compliments and requests for the recipe! Also, to make a little more kid-friendly I processed the onions and tomatoes in the blender.
Couldn' t be any easier but we found it to have little depth ... kind of a one-note bowl.