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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.

Tomato Soup

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

1. 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.
2. 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.

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