Tomato Soup

Hands-on time: 10 minutes
Time-to-table: 15 minutes
Makes 5 cups for 4 servings

* 1 tablespoon unsalted butter
* 1/2 cup finely diced onion
* 1 tablespoon flour
* 1 pound perfectly ripe tomatoes
* 1/2 cup water
* 1 teaspoon sugar
* 1 teaspoon kosher salt
* 1/4 teaspoon baking soda
* 2 cups skim milk
* Bits of fresh basil or thyme

Heat a large pot on medium high and melt the butter. Add the onion, stir well to coat with fat and let cook for 2 – 3 minutes. Add the flour, let cook for about 1 minute, stirring continuously. Stir in the tomatoes, water and sugar, let cook until heated through, about 5 minutes. (If you like, prepare to this point and refrigerate or freeze. Reheat before proceeding.)

Stir in the salt and soda (don’t worry when the mixture foams up). Add the milk and heat through but do not allow to boil. Serve immediately topped with bits of basil or thyme.

Tomato Florentine Soup

1 28 oz can chunky crushed tomatoes
1 large onion
1 large clove garlic
1 box frozen spinach
1 C diced green bell pepper
2 tsp dried basil
1 tsp dried oregano

The Recipe:

Tomato Florentine Soup
presented by The Brewster Inn

1 28 oz can chunky crushed tomatoes
1 large onion, chopped
1 large clove garlic, chopped
1 box frozen spinach, defrosted and minced in blender or food processor
1 C diced green bell pepper
2 tsp dried basil
1 tsp dried oregano

Saute onions and garlic until tender. Add remaining ingredients and
simmer until it smells so good you can't wait any more. Add salt and
pepper to taste.