Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Tomato De-Vine Soup

Name: Tomato De-Vine Soup
Yield: Serves 6 to 8 as a main dish
Cuisine: American
Ingredients: 1½ tsp freshly ground black pepper; 3½ cups [805 g] whole milk; 2 tsp fine sea salt; ¾ cup [110 g] diced yellow onion; 1 cup [140 g] all-purpose flour; 3 Tbsp granulated sugar; ¾ cup [165 g] unsalted butter; Three 28 oz [800 g] cans crushed tomatoes

Preparation info

Serves
6 to 8
as a main dish

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

Grilled Cheese Wednesdays at our Bakeshop wouldn’t be complete without creamy Tomato De-Vine soup, and National Grilled Cheese Day wouldn’t be either! Enjoy this smooth and mellow version of an American classic—easy to make and loved by many.

Ingredients

Three 28 oz [800 g] cans crushed tomatoes
3 Tbsp granulated su

Method

1. In a large stockpot over low heat, combine the crushed tomatoes and sugar until hot. Stir frequently to make sure it doesn’t burn. Keep an eye on it while you cook the onions.

2. In a separate medium pot over medium heat, add the butter and onions and sauté for 10 to 15 minutes, or until tender and translucent. Add the flour to the onions and stir constantly for 3 to 5 minutes, or un