If you knew my mom, chances are, she tried to tempt you with a bowl if this soup if you happened by her house around lunchtime.
It’s perfect paired with a grilled cheese sandwich for lunch or dinner on a cold winter day.
- 2 1/2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 1/2 teaspoon dried basil
- 2 tablespoons flour
- Pinch of ground cloves
- 6 ounces tomato paste
- 30 ounces canned tomatoes
- Pinch of baking soda
- 2 1/2 cups chicken broth
- 1 1/2 cups milk
- salt and pepper to taste
Saute onion, celery, basil and cloves in butter. Stir in flour.
Add tomatoes, tomato paste, baking soda, chicken broth. Mix well and bring to a boil. Reduce to a simmer and cook partially covered for 20 minutes.
Let cool briefly and puree in blender.
Return to pan, add milk and season with salt and pepper and return to a simmer before serving.