Homemade Tomato Soup

For all these years, homemade tomato soup was not in my recipe file.  When you have good ol' Campbell's Tomato Soup in the can, why bother, right?  But friend Shirley convinced me that after I made tomato soup with garden vegetables, I'd be convinced it was worth the bother.

And Shirley supplied 6 orangish-yellowish heirloom tomatoes.

The how-to:

Peel 6 tomatoes by putting in boiling water for a minute. Retrieve, cool a bit and the skins fall off.

Saute 1/2 an onion in olive oil in one pan while the tomatoes are cooking on the stove top in another sauce pan.

Add 1 Tbsp sugar to the tomatoes

Make a quick roux by adding some flour into butter and stir along with some water until thick. You'll add this at the last to help the soup thicken.

Combine the onions to the tomatoes and then the roux and cook it all til thickened. Either dump into a blender or use an immersion blender to blend on top of the stove, leaving a few tomato chunks for texture.

Now add 1/8 tsp. baking soda, but don't ask me why.

Then add 1 can of evaporate milk to the soup and heat until it is hot, but DON'T BOIL the milk.  Salt and pepper and croutons on top!!

I'll make this again, especially if Shirley provides the tomatoes!