Tomato Soup

This was a quad batch, and hmm - some has already disappeared.


Tomato Soup:
(Loosely based on recipe by Marion Cunningham, Lost Recipes, 2003.  The quantity of milk has been decreased and replaced with fat-free evaporated milk, the quantity of tomatoes has been increased, and olive oil has been substituted for butter.  Her recipe was more like a very runny version of tomato flavored milk soup.)


Ingredients:
4 cups tomatoes (volume after being peeled and pureed)
1/2 teaspoon baking soda
4 Tbs. non-virgin olive oil
1/2 of a large white onion, chopped
1/4 cup all purpose flour
1 (12 oz.) can of fat free evaporated milk
   (Use one of the old fashioned can openers and open the entire
   top of the can, because the milk solids really settle.
   It will be necessary to stir the can with a spoon,
   then rinse, stir, slosh, etc. to get it all out of the can.)
1 Tbs. honey
1 or 1 1/2 teaspoons salt (your preference)
1/2 teaspoon dried basil, more if you like basil


Puree the tomatoes in a blender or food processor until smooth.  Pour into a container double the volume of the tomatoes.  Stir the baking soda into the tomatoes and set aside to fizz.


Heat the oil in a large soup pot at medium heat.  Add the onions and salt, and cook until the onions are softened but not browned.  Sprinkle the flour over the onions and stir until particles of flour are coated with oil.  Heat through, but not for too long.  (Oil is not as good as butter for making a roux, but it works alright for a non-brown one.)  Slowly add the milk honey, and basil.  Whisk until fully blended, and continue whisking until mixture thickens.  Stir in the tomato puree.  Continue heating the soup just until it reaches a simmer.  Remove from the heat and push through a strainer using the back of a large spoon.  Taste and adjust the seasoning if needed.  Reheat before serving.