DANIEL'S STEWED TOMATO SOUP
This is a recipe my husband's mother use to make for him during childhood. I do not have her exact recipe, but this is as close as I could come to what I envisioned her recipe to be from his description. He requested it yesterday, & this is my version. I made it a bit thick with tomato soup & diced tomatoes, made a slurry using arrowroot & added a bit of Splenda to take the edge off the tomatoes, then a few herbs,& in the end instead of toasting bread & cutting it into cubes, I chose to use large salad croutons. I didn't have green onions so I used yellow. It was rich thick tasty & hearty.
Provided by Rose Mary Mogan @cookinginillinois
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- Wash Peel and chop onions into medium size pieces.
- Add 1/2 stick butter to medium size sauce pan, place over medium high heat and allow to melt. Then add in the chopped onions. Saute until transparent about 5-6 minutes or so.
- Then add in the diced tomatoes undrained, and the can of tomato soup, Plus the extra cans of water if desired, stir to blend. Continue to heat over medium high heat. Add in the spices, and splenda or sugar, allow to simmer about 10 to 15 minutes for flavors to blend together.
- If soup is not as thick as desired. Create a slurry by combining the arrowroot or cornstarch with the half cup of water, stir to blend together then slowly pour mixture into the tomato soup, and stir until thickened as desired. Add the remaining half stick of butter, and stir until butter has melted.
- Taste and adjust spices as needed to taste. Near the end add in the toasted bread cubes or croutons to soup.
- Note may choose to add croutons to individual bowls of soup. serve and enjoy. Garnish each bowl of soup with chopped green onions or chive if desired.
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