Creamy Tomato Soup

Sara Kinsinger

Stuarts Draft, VA

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 1½ hours

Ideal slow cooker size: 4-qt.

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26-oz. can condensed tomato soup, plus 6 ozs. water to equal 1 qt.

½ tsp. salt, optional

half a stick (4 Tbsp.) butter

8 Tbsp. flour

1 qt. milk (whole, or reduced-fat)

  1. Put tomato soup, salt if you wish, and butter in slow cooker. Blend well.
  2. Cover and cook on High for 1 hour.
  3. Meanwhile, place flour and 1 cup milk in 2-qt. microwave-safe container. Whisk together until big lumps disappear. Then whisk in remaining milk until only small lumps remain.
  4. Place flour-milk mixture in microwave and cook on High for 3 minutes. Remove and stir until smooth. Return to microwave and cook on High for another 3 minutes.
  5. Add thickened milk slowly to hot soup in slow cooker.
  6. Heat thoroughly for 10 to 15 minutes.

Tip:

Serve with freshly ground pepper, dried chives, or your choice of green herbs, and oyster crackers or croutons