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Categories:
butter onion flour tarragon salt ground black pepper chicken broth water tomatoes tomato soup tomato soup milk fresh tarragon
Viewed: 52 - Published at: 4 years agoIngredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large onion (chopped)
- 13 cup unsifted all-purpose flour
- 2 teaspoons dried tarragon (leaves) or 2 teaspoons savory (leaves)
- 14 teaspoon salt
- 14 teaspoon ground black pepper
- 1 (10 1/2 ounce) can chicken broth
- 1 cup water
- 1 lb tomatoes
- 1 (11 1/8 ounce) can Italian tomato soup, condensed
- 1 (10 3/4 ounce) can condensed tomato soup
- 2 12 cups milk
- 12 cup half-and-half
- 2 tablespoons fresh tarragon, Chopped
Method
- In 4-quart saucepan, melt butter over medium heat.
- Add onion and saute until tender.
- Stir flour, tarragon, salt, and pepper into onion until well mixed.
- Gradually stir in undiluted broth and water until well combined.
- Add tomato bits and heat mixture to boiling, stirring constantly.
- Cover and reduce heat to low.
- Simmer soup 10 minutes, stirring occasionally.
- Meanwhile, peel, seed, and dice tomatoes.
- Stir undiluted tomato soup, milk, and half-and-half into soup until well mixed.
- Increase heat to medium-high and heat soup until bubbles appear around side of pan.
- Do not boil.
- Stir in diced tomatoes and heat through.
- Ladle soup into bowls.
