Makes 2-4 servings
Prep and cook time: 7 minutes
(milk: .25, butter: .10, diced tomatoes: .60, other stuff: .02)
Note: In this recipe you can get away with reconstituted powdered milk if you're really scraping the bottom of the barrel. The soup will still taste great. I had regular milk and used that (most of the time these days it's just as cheap or cheaper than dry milk, so use it if you've got it).
Another note: This soup is soundly on the creamy end. Next time I might try reducing the milk by half (1 Tbsp butter, 1 Tbsp flour, 1 C milk for the roux) or doubling up on the canned tomatoes or using tomato puree instead to see what happens. For now, know that this soup is super good, but definitely cream of tomato soup.
One final note: If you've got Italian diced tomatoes, you can skip all the other seasonings and really cheat.
1 1/2 Tbsp butter
1 1/2 Tbsp flour
2 C milk
1 can diced tomatoes with juice
Italian seasonings to taste
salt and pepper to taste
dash onion powder
dash garlic powder
Melt butter in saucepan. Whisk in flour. Add milk and stir until it thickens slightly. Add diced tomatoes and seasonings.
Puree. I did mine in a blender, but an immersion blender would be nice.
Reheat if necessary.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com