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“A very flavorful soup for a cold winter day. I guestamated on the seasonings, probably a touch on the higher side. I also cooked it a few hours ahead and let it cool in the fridge before reheating it for dinner.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour tomatoes into a 1 quart pan and milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda and curry. Bring to a slow simmer and cook 10 minutes.
  2. Meanwhile, make roux by mixing flour, butter and creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.

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