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Fresh Tomato Soup

October 4, 2006
The Altoona Mirror
Submitted by Kathy Warynovich, Ebensburg

1/2 cup chopped onion

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 cups water

6 medium tomatoes, peeled and diced

1 tablespoon minced fresh parsley

1 1/2 teaspoons salt

1 teaspoon sugar

1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme

1 bay leaf

1/4 teaspoon pepper

In a large saucepan, cook onion in butter until tender. Gradually stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until tomatoes are tender. Remove bay leaf. Yield: 4 servings (5 cups).

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