My Grandpa's Tomato Soup

We eat a lot of soup! Having a large family, it is really economical, plus it is a great way to incorporate lots of veggies into your children's diet. Often certain veggies they wouldn't touch on a plate, they will eat in a soup without a second thought. This soup is a family recipe: It was my Grandpa Bragan's. He is who Katria is named for--her full name being Katria Bragan. We love this recipe and it is a great tomato soup for younger palettes because it is very creamy and not so much of a strong tomato flavor. I have shared this soup in the past, but not in full--only a revised version. Here is the full, family recipe! I hope you try it! It has a few steps, using 3 pots, but it is worth it! This is what we are having for lunch today.

Grandpa Bragan's Tomato Soup

2 celery stalks, diced small
1 onion, diced
4-5 small red-skinned potatoes, diced into bite-sized pieces or 2 large baking potato, diced. If I am using red-skinned potatoes, I leave the skin on, but peel the larger baking potatoes
1/4 c. butter
2 cans whole tomatoes
pinch of baking soda (essential!)
1/2 c. butter (yes, again)
9 c. milk
1/4 c. flour
salt and pepper

Melt 1/4 c. (half stick) of butter in a pot. Add onion, potato and celery. Cook until veggies soft, maybe 5-10 minutes. Season with salt and pepper. In a separate pot, heat the tomatoes, mashing them up. I use one of those handy ground beef utensil-masher things. You know, the thing that looks like a star? It works great! Add a large pinch of baking soda to the tomatoes and stir. The tomatoes will foam. This neutralizes the acid of the tomatoes and really makes the soup. In a third pot, melt 1/4 c., 1/2 stick, of butter. Once the butter is melted, add 1/4 c. of flour. Cook 1 minutes. Then, add 9 c. of milk and heat through. Add the potato mixture to the tomatoes. Add the tomato mixture to the milk. If you add the milk to the tomatoes the milk will curdle. Make sure you add the tomatoes to the milk. Heat through and serve!

Yum!

In Christ, Laura