Tomato Soup

Ingredients

• 1 onion
• 100 grams tomato paste
• 800 grams crushed tomatoes (large canned tin)
• 1 liter water (1.5 liters also works)
• 1 cup milk \ cream
• salt, sweet \ hot paprika to taste
• soup seasoning (optional)
• For the roux:
• 50 grams butter
• 2 heaping tablespoons flour

Preparation

1. Fry the onion in a little butter
2. Add the crushed tomatoes and tomato paste
3. Add water
4. Cook for 20 minutes and blend
5. Add milk/cream
6. Season with salt, sweet or hot paprika, and a little soup seasoning (optional)
7. Bring to a gentle boil and keep on low heat

For the roux:
1. Melt the butter
2. Stir gently over low heat until the butter turns clear and starts to bubble
3. Add flour. The texture should be like a paste.
4. Continue to fry over low heat while stirring for 5-10 minutes until the mixture becomes liquid and free of lumps. The change happens all at once, so don't despair if nothing happens after a few minutes of frying.
5. Continue to fry over low heat while stirring until the liquid turns yellow like this, or light brown
4. Slowly and carefully pour the roux into the soup while stirring
5. Cook for another 5 minutes

Recommended to serve with grated Parmesan cheese.