An American classic cannot be easier!
PANTRY TOMATO SOUP
- 3 tablespoons Butter
- 1 Onion, finely chopped
- 2 tablespoons Flour
- 1 24 ounce can Tomatoes (can be crushed, whole, sauce, etc.)
- 24 ounces water (use can to measure out while cooking)
- 2 Bouillon Cubes (veggie, beef, and chicken all work)
- Salt and Pepper, to taste
Over medium heat, melt butter and add chopped onion. Sautee until onions are translucent and start to soften, about 3-5 minutes. Add flour and stir to coat onions, about 1 minute. Add tomatoes and water, stir in boullion and season to taste. Simmer about half an hour. Transfer mixture to blender and blend until totally smooth. You can add cream or cheese to thicken, if desired.