Creamy Tomato Soup
4 Tbsp butter ½ cup – 1 cup diced onions 4 lbs tomatoes, diced ¼ tsp thyme ½ tsp basil ¼ tsp black pepper 3 Tbsp flour 2 cups vegetable stock or chicken broth ¼ tsp baking soda 3 Tbsp sugar 1 ½ cups evaporated milk (12 oz can) ½ tsp salt 6-10 slices of bacon
In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes, then remove from heat.
Fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer, just to get it hot again.
Serves 3-4 people.
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