Tomato Soup

Ingredients

• 28 ounces Canned crushed tomatoes (Original recipe calls for 1 can of tomatoes, adjusting for modern can sizes.)
• 2 cups Water (Original recipe calls for 1 pint of water.)
• 12 whole Black peppercorns
• 1 small Bay leaf (Use a small piece of bay leaf.)
• 4 whole Whole cloves
• 2 teaspoons Granulated sugar
• 1 teaspoon Salt
• 0.125 teaspoon Baking soda (Original recipe calls for ⅛ teaspoon soda.)
• 2 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 0.25 medium Onion (Original recipe calls for 1 slice of onion, using 1/4 of a medium onion.)

Instructions

1. 1In a medium saucepan, combine the crushed tomatoes, water, peppercorns, bay leaf, cloves, sugar, and sliced onion.
2. 2Remove from heat and strain the mixture through a fine-mesh sieve or strainer into a clean bowl or pot. Discard the solids.
3. 3Return the strained soup to the saucepan. Stir in the salt and baking soda.
4. 4In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
5. 5Gradually whisk the roux into the tomato soup, stirring constantly to prevent lumps. Simmer for another 5 minutes to thicken.
6. 6For an extra smooth soup, strain the soup again before serving.
7. 7Serve hot. Garnish with fresh herbs or a swirl of cream, if desired.