Many fond memories can be relived with a cup of warm tomato soup. This version isn’t puréed so the tomato pieces are like bursts of flavor.
3 cups seeded and chopped tomatoes
2 cups water
2 cups milk
1/2 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
3/4 cup all-purpose flour
1 large egg
Combine tomatoes in a large saucepan with water, milk and salt and cook over medium heat. Stir in onion powder and garlic powder and cook until tomatoes are tender, 25 to 30 minutes.
Add a few tablespoons of water to flour to make a paste and stir into soup mixture. Add egg and blend well. Cook until soup thickens, about 15 minutes. Remove from heat and serve hot.
Makes 4 servings.