Eat Your Vegetables for Nov. 5, 2009

• By CORINNE COOK
• Advocate Food writer
• Published: Nov 5, 2009

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Kathy Amadee told me about this easy Tomato Soup her grandmother, Maude DeCouresy, of Decatur, Miss., always made. “It sounds too easy to be good, so you just have to try it,” Amadee said.”

I did make it, and she was right. It is very good.

Four cans of whole, peeled tomatoes are crushed and simmered with salt and pepper for 1-1/2 hours.

After that, a stick of butter and a tablespoon of sugar are added. It’s simmered another half-hour, and right before serving, milk is added.

The result is a smooth and pure-tasting tomato soup, not one overpowered with onions, basil or seasoning.

Amadee squeezes the tomatoes through her fingers to crush them. That way you have small chunks of tomato in the soup. You can do that or cut them into small chunks with a knife. Remove and discard the pithy stem ends.