Deli Style Tomato Soup

This recipe for homemade tomato soup will rival any that you can buy at your favorite restaurant.  Great for lunch or anytime.  Easy to make and keeps well, so make extra for another day!

Saute in sauce pan on medium low heat: 

• 2 Tablespoons butter
• 1/2 cup or one small diced onion 

(watch carefully as this can burn easily.) Allow the onions to simmer for a few minutes. Watch for the edges to brown a little. This "caramelizes" them for a rich flavor. 

Add about1/3 cup of water. You should notice a rich brown sauce. Continue to simmer for a few minutes to finish cooking the onions. Continue to watch so they don't burn!

Add to butter and onions:

• 1 tablespoon minced garlic (fresh is best but prepared will work well too)
• 1 large stalk or 2/3 cup diced celery (this is optional - celery helps neutralize the acid in the tomatoes to relieve heartburn)

Add:

• 1/4 cup water
• 1 rounded Tablespoon Chicken Base (a paste version of bouillon)

Simmer for a few minutes and stir to dissolve the chicken base.

Add:

•  46 ounces of regular V-8 Juice. 
• 1 rounded Tablespoon sugar
• 1/2 teaspoon baking soda
• Salt and pepper to taste 

Stir and bring to a boil. Turn heat down and let simmer for about 30 minutes.

This soup is now ready to eat!

NOTE:  If you like it creamy, add 1  1/2 cups cream, 1/2 and 1/2 or canned milk. Heat a little more but do not bring to a boil as it will curdle. (Heating the cream separately before adding to Tomato mixture will also keep it from curdling.) Serve with your favorite crackers, toast or garlic bread.  ENJOY!!