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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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from Vermont Mustard Co Ingredients:
1 (28 ounce) can crushed tomatoes |
1 medium onion, finely chopped |
2 tablespoons granulated sugar |
1/2 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/4 cup unsalted butter |
1/2 cup all-purpose flour |
2 cups half-and-half (or canned evaporated fat-free milk) |
Directions:
1. In a large saucepan, combine crushed tomato, onion, sugar, salt, pepper and 1 quart water.
2. Bring to a rolling boil, then reduce heat and simmer for 45 minutes.
3. Remove from heat, strain and discard solids (or save for another use, such as a tomato sauce).
4. Return reserved liquid to low heat.
5. In a small saucepan, melt the butter over medium heat.
6. Stir in the flour, and continue stirring until the roux is golden, just slightly darker than the color of butter.
7. Stir the half-and-half into the soup, then stir in the roux, a small amount at a time, until well-combined.
8. Adjust seasonings.
9. Cook an additional 10 to 15 minutes on low heat, stirring regularly.
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