I have made a tomato soup from One Big Table twice already. It is supposed to be a wholesome clone of Campbell’s tomato soup.
The first time I made the recipe as written (well, more or less). I served it with salad with breaded warm goat cheese rounds (in both One Big Table and the NYT cookbook), mac’n’cheese (for the kids), and the whole wheat muffins.
The other night, I made the soup again, and gave it a pizza spin by adding a little oregano and Parmesan cheese. I served it with cheese toasts. Lacking any sliced bread, I melted cheese onto whole wheat matzah, but I think cheese melted on Italian bread slices would be even better (or, at least, more pizza-ish).
4 Tbl. butter (I think that it would be okay to use olive oil)
6 Tbl. flour
1/2 tsp. onion powder
4 cups tomato juice (I used 3 cups tomato soup and 1 cup milk the second time that I made this recipe and liked it even better)
1 tsp. tomato paste
1/4 tsp. dried oregano (the original spice was 1 tsp. celery salt; the first time I made the recipe, I used maybe 1/4 tsp. of that spice)
1 tsp. sugar (or more, to taste; optional)
salt, to taste
freshly ground black pepper
Pizza additions: 1/4 cup Parmesan cheese, plus cheese melted onto toast or croutons)
Melt butter (or heat oil), stir in flour and onion powder and cook for a minute (without browning). Add the tomato juice (and milk, if using) and cook, stirring occasionally, until thickened. Adjust seasonings by adding sugar, salt, pepper, and oregano . Mix in Parmesan cheese, if desired. You can also sprinkle grated cheese on top of the soup. Serve with cheese toasts.