Thanks. Looks like I was on the right track. :-)

Bob



Dimitri wrote:
>
> "zxcvbob" > wrote in message
> ...
>> I've got a quart of it; I was peeling tomatoes to freeze them and they
>> totally fell apart, so I juiced them. I added a big pinch of salt
>> (generous 1/4 tsp) and put it in the fridge.
>>
>> I don't drink tomato juice.
>>
>> So what's a good way to make tomato soup from it? Something like
>> Campbells, but more tomato-y and not so sweet. Here's what I have in
>> mind unless someone has a better idea:
>>
>> Make a white roux. Add enough double-strength vegetable boullion
>> (from a cube) to make a thick paste. Whisk in the tomato juice,
>> pepper, and maybe some nutmeg. Adjust seasonings. Bring just to a
>> boil, turn off the heat, and add some heavy cream.
>>
>> I think I left out onions, but not sure where to add them. Maybe cook
>> some grated onion in with the roux.
>>
>> Bob
>
> Hot Tomato juice soup
>
>
> 3/4 c. chopped onion
> 2 stalks celery, chopped
> 2 tbsp. butter or margarine, melted
> 2 qts. tomato juice
> 2 tsp. low-sodium beef-flavored
> bouillon granules
> 2 tsp. Worcestershire sauce
> 2 tsp. Dijon mustard
> 1/4 tsp. hot sauce
> Lemon slices (optional)
> Celery leaves (optional)
>
> Saute onion and celery in butter in a Dutch oven until transparent. Add
> tomato juice and next 4 ingredients. Bring to a boil; reduce heat, and
> simmer 10 minutes. Garnish with lemon slices and celery leaves, if
> desired. Yield: 10 cups.
>
> Tomato Soup
>
> 4 c. chicken stock
> 3 lbs. lg. fresh ripe tomatoes (or 1 lb. can whole or crushed tomatoes)
> 1-1/2 sticks butter or margarine
> 2 tbsp. all-purpose flour
> 2 tsp. chicken base or bouillon
> 2 tsp. sugar
> 2 c. tomato juice
> 2 c. heavy cream
> 2 c. whole milk
> Pepper to taste
>
> In a saucepan, melt 1/2 stick butter, add 2 tablespoons all-purpose
> flour to make a roux. Cook about 5 minutes, do not brown. Set aside.
> Combine chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and
> chicken base. Simmer about 20 minutes. Add whole milk and heavy cream
> and bring to a light boil. Add pepper to taste. Tighten with roux to
> desired thickness by slowly adding liquid, stirring well. Makes about
> 10 cups. NOTE: If using fresh tomatoes, parboil and slip skins.