• 5 T. butter
  • 2 candy onions, chopped
  • 2 lbs. tomatoes, chopped
  • ½ t. basil
  • 3 T. flour
  • 2 c. chicken broth
  • ¼ t. baking soda
  • Sugar, to taste
  • 12 oz. evaporated milk
  • Salt and pepper to taste


  1. In a large saucepan, heat the butter over medium heat.
  2. Add the onion and sauté until softened and golden, about 10 minutes.
  3. Add the tomatoes, basil, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
  4. In a small bowl, combine the flour and broth, whisking till smooth and add this mixture to the soup, stirring constantly.
  5. Cover and simmer slowly for 25 minutes, stirring occasionally. Puree if desired.
  6. Return the soup to the stove, and set it on a burner over low-to-medium heat.
  7. Stir in the baking soda, sugar, milk, and seasonings.
  8. Heat, stirring, to a bare simmer.
  9. Serve hot.

Serves 8. This can be frozen without the milk.  Add milk after thawing.  Great way to preserve summer bounty!