Ingredients
Method
- Heat butter in a Dutch oven over medium heat. Saute onions until translucent. Remove from heat. Stir in flour until smooth. Gradually whisk in tomato juice. Return to heat and add salt to taste. Cook until nearly boiling, then remove from heat. Let cool for 10 minutes. Slowly stir in milk. Serve immediately.
Nutrition
Notes
Ingredient Swap: I sometimes use a yellow onion instead of white for a slightly sweeter, milder flavor that blends beautifully with the tomato.
Storage Tip: This soup keeps beautifully in the fridge for up to three days, but I always reheat it gently over low heat to prevent the milk from separating.
Make-
Ahead Advice: You can prepare the base with the tomato juice and onions a day ahead, then simply stir in the cold milk just before serving for the freshest taste.
Common Mistake: The most important step is letting the soup cool for that full 10 minutes before adding the milk.
I learned the hard way that adding it to a boiling hot base can cause curdling.
Serving Suggestion: A simple grilled cheese sandwich is my go-to pairing, but a swirl of good olive oil and a crack of black pepper right in the bowl makes it feel special.
Equipment Note: If you don't have a Dutch oven, a heavy-bottomed soup pot works just as well for even heating and preventing the flour from burning.