Egg & Toast

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Tomato Soup - from Kaye Phillips From the kitchen of kelpiep

Blend together in saucepan: 2 T. butter (melted) & 2 T. flour (try corn flour for a different taste) Add milk or cream to make a gravy-like white sauce. Salt and pepper to taste


  • 1 can diced tomatoes with juice
  • 2 cubes chicken (or veggie) bouillon dissolved in 1 c water (or 1 cup chicken broth)
  • 1 t. Worcestershire sauce (or tamari soy sauce)
  • 1 t. basil (fresh is best, but dried may be substituted)
  • 2 dashes hot sauce (Tobasco; use more of other types)

Remaining seasonings to taste: garlic powder, onion powder, tropical blend (I haven’t used the latter suggestion.)

Could instead use 1 or more cloves garlic, chopped; 1/4 onion chopped, and 1/2 small jalapeno, deseeded, deveined and chopped.

Simmer for 5 to 10 minutes until hot through and through. Garnish with sour cream and/or favorite cheese. Serve with fresh-baked cornbread or rolls. It’s a quick meal that’s both hearty and delicious.

I also sometimes blend the finished soup in my VitaMix for a smooth Cream of Tomato soup.

**For “Tomato Florentine” soup, add ½ can spinach or other greens. Or add a strip of bacon crumbled up to make “Tomato & Bacon” soup.

Good eatin’!

People who have borrowed this card: trey