Spicy and Creamy Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Thick and flavorful recipe for the last of the tomatoes. You can probably use it as a sauce, too. I roasted 5 medium-sized, coarsely chopped fresh tomatoes in the toaster oven at 400 degrees for about half an hour. Or you could use canned. Ingredients:
1 tablespoon light olive oil or 1 tablespoon other neutral oil |
2 tablespoons diced onions |
1 tablespoon flour |
1/2 cup milk |
1 dash nutmeg |
1 dash cayenne |
1/2 teaspoon ground black pepper |
1 tablespoon dried basil |
4 cups tomatoes, roasted, including juice |
Directions:
1. Heat oil over medium heat, add onion and cook until soft.
2. Stir in flour and keep stirring until flour is cooked.
3. Gradually add milk and cook until heated and it starts to thicken.
4. Add spices, basil, and tomatoes and puree with an immersion blender or in a regular blender.
5. Cook until heated through.
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