February 4th is National Homemade Soup Day, so put that can of tomato soup back on the shelf and opt for this recipe instead! It’s, um, tomato soup. But it’s homemade tomato soup! This classic recipe from the Modern Family Cookbook has been around for decades, and it is a foolproof meal for providing warmth and comfort. You can serve this recipe with grilled-cheese sandwiches or Panini-style sandwiches for a warm winter treat. Or present it for for lunch with Ritz-style crackers or Triscuits. It’s a homemade soup that’s easy to make, and makes you look good! [photo via flickr]
1 can of tomatoes or 3 1/2 cups of peeled diced fresh tomatoes
3 sprigs of parsley
6 whole cloves
1/2 bay leaf
3/4 teaspoon whole black peppers
2 slices onion
2 teaspoons sugar
3/4 teaspoon salt
2 1/2 cups thin white sauce*
1) Put all ingredients, except white sauce, into 3 quart saucepan; bring to a boil and simmer for five minutes. Now rub through a mill or sieve.
2) There should be at least two cups of puree, if not, add boiling water. Have white sauce thoroughly heated in another pan. When ready to serve, combine by stirring the hot tomato puree slowly into the hot white sauces. Serve immediately (you should yield about five servings)
3) If the seasoned tomato puree and white sauce are heated to the same temperature and the puree is added to the white sauce, and if no further heating is done, there should be no curdling. If re-heating is necessary, it should be done over boiling water with constant stirring.
And for extra goodness….
White Sauce Recipe
1 tablespoon of butter
1 tablespoon of flour
3/4 teaspoon of salt
1 cup of milk (or 1/2 cup of evaporated milk with 1/2 cup of water)
1) Melt the butter in the saucepan; blend in flour and salt until smooth.
2) Stir in cold milk gradually and cook over direct heat. Stirring constantly until the sauce boils and becomes thick and smooth. If stirring is done carefully, there will be no lumping, but white sauce that has lumped may often be restored by whisking it with an egg beater or rubbing it through a sieve and then beating if lumping is considerable. If it is necessary to keep white sauce more than a few minutes before using, place over boiling water and keep it covered, stirring occasionally. This recipe should yield about 1 cup of sauce.