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Vegetarian

Onion Tomato Soup

Prep:

5 m

Cook:

25 m

Ready in:

30 m

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Servings: 6

Butter

2 tbsp.

1 onion, chopped

All-purpose flour

2 tbsp.

Tomato juice

1 quart

Salt

to taste

Milk

2 cups

Heat a Dutch oven over a medium heat, add onions and butter, and sauté until the onion is translucent.
Remove the heat and add the flour. Stir well until no lumps remain.
Pour in the tomato juice slowly, whisking.
Place the Dutch oven to the heat again and add salt to taste.
Keep cooking until the mixture is just boiling but turn off the heat before it boils.
Leave the mixture for 10 minutes and then add milk slowly and serve while warm.

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