2theadvocate.com | Recipes | Easy Tomato Soup — Baton Rouge, LA
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RECIPES

Easy Tomato Soup

Published: Nov 5, 2009


From Kathy Amadee

Makes about 11 cups.

4 (14.5-oz.) cans whole, peeled tomatoes
Water
Salt and pepper, to taste
1 stick butter (1/2 cup)
1 tbl. sugar
3/4 cup milk
Crackers, if desired


1. Take the 4 cans of whole tomatoes and put them in a soup pot or Dutch oven. Save the cans.

2. Crush the tomatoes by hand by squeezing them through your fingers or coarsely chop them. Remove tough stem ends. It’s OK to have small chunks of tomato.

3. Add water to soup by filling each can a little over half full with water and rinsing out any bits of tomatoes left in can. Add this water to the tomatoes.

4. Season lightly with salt and pepper. Bring to a boil, then reduce heat to simmer and cook for 1-1/2 hours, uncovered.

5. Add 1 stick of butter and 1 level tablespoon of sugar. Bring to boil and then reduce heat to simmer. Cook another 30 minutes, uncovered. Add milk, stir and taste for seasoning. Add salt or pepper, if needed. Serve with crackers,  if desired.


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