The temperature is 54 degrees. The drizzle and clouds turn my thoughts toward a cozy bowl of tomato soup and grilled cheese sandwich. Ah yes. This is July in Alaska. While the rest of the country is sweltering, we are cuddling up with a good book and coffee. Don’t be jealous.
Of course, the weather also makes me a bit lazy, so I made a semi-homemade tomato soup. This is a little more than just diluting the condensed Campbell’s soup. I didn’t harvest my own tomatoes or anything. Also, I have a secret: I don’t have a blender. [gasp!] At least I don’t have one yet. Consequently, I couldn’t use most of the recipes I looked up called for chunks of vegetables and tomatoes blended up in the soup. So here’s my No Blender, Semi-Homemade Tomato Soup. Hope you like it!
- 3 Tbsp butter
- 1/4 cup flour
- 1 1/2 cup milk
- 1 large jar spaghetti sauce
- Melt butter in a medium saucepan. Add flour and whisk until a paste forms. Continue whisking for 1 minute. Slowly add milk while whisking. The mixture will thicken as it boils. Add Spaghetti sauce and heat through. If it seems too thick, then add water until desired thickness.
- Serve hot with grilled cheese sandwiches.
- VARIATION: Use 2 cans of diced tomatoes and Italian seasonings to make a more hearty version. Or use plain tomato sauce with Italian Seasonings if you have no spaghetti sauce.