Tomato Soup

I loved tomato soup in India!  It is especially good on the overnight train served in dixie cups.  But I’ve never learned to cook authentic Indian tomato soup because my American friends David and Cindy Peace shared this one with me.  David, Cindy and their three children live in India.  They had me over for dinner once and served this soup.  When I commented how much I appreciated it Cindy told me it came from More-With-Less Cookbook from the Mennonite Central Committee.  I give it some spice by adding enough red pepper to taste at Step 3 then slicing ¼” jalapenos at Step 4.

Saute:

2 T of  butter or margarine
2 T chopped onion

Blend in:

3 T flour
2 t sugar
1 t salt
1/8 t pepper, garlic salt, basil, oregano, parsley

Remove from heat. Gradually stir in 2 cups tomato juice. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 1 1/2 cup cold milk. Heat to almost boiling and serve.