Tomato Soup

9 ingredients
7 steps

Ingredients

  • 1 stick butter
  • 3 chicken bouillon cubes
  • 3 stalks celery, chopped fine
  • 1 small onion, chopped fine
  • 1/4 c. flour
  • 4 (1 lb.) cans tomatoes, chopped
  • 3 to 4 c. tomato juice
  • 1 (5 1/3 oz.) can evaporated milk
  • salt and pepper to taste

Directions

  1. 1
    Melt butter in a skillet with chicken bouillon, stirring to combine.
  2. 2
    Add celery and onion and saute until tender.
  3. 3
    Stir in the flour to make a roux.
  4. 4
    Lower heat and cook for 10 minutes. Add chopped tomatoes, plus juice from their cans, along with tomato juice.
  5. 5
    Stir until well mixed, then stir in evaporated milk.
  6. 6
    Season with salt and pepper.
  7. 7
    Serves 10 to 12.

Products Matching These Ingredients

Powdered peanut butter

Powdered peanut butter

Pbfit

C
Anthony's Organic Cocoa Butter Chunks

Anthony's Organic Cocoa Butter Chunks

Anthony's

E
Bramwells American Style Peanut Butter

Bramwells American Style Peanut Butter

Herbalife Nutrition

D NOVA 4
No chicken kiyvs

No chicken kiyvs

Sainsburys

C NOVA 4
Ultra thin crust chicken bacon ranch pizza

Ultra thin crust chicken bacon ranch pizza

Sigmature select

A NOVA 3
Young Chicken without Neck & Giblets

Young Chicken without Neck & Giblets

George's

Bouillon cubes, chicken

E NOVA 4

Bouillon cubes

E NOVA 4

Instant bouillon

E NOVA 4

Chicken Bouillon Cubes

Tone's

NOVA 4

Celery hearts stalks

A NOVA 1
Cauliflower Stalks - Sea Salt

Cauliflower Stalks - Sea Salt

From The Ground Up

D NOVA 3

More Recipes to Try

Gladys' Polish Mistakes

5 ingredients

Lemon Squares

8 ingredients

Broasted New Potatoes

3 ingredients

Crab And Cheese Dip

6 ingredients

Savannah Sunshine Cake

7 ingredients

Sausage Balls

3 ingredients

Never Fail Bake Turkey

5 ingredients

Broccoli Cheese Soup

8 ingredients

Blueberry Pie

5 ingredients

Instant Cocoa Mix

5 ingredients

Biscuits

6 ingredients

Kentucky Jam Cake

13 ingredients