Caldos
Soups & Stews

El Charro Sopa De Tomate
Tomato Soup

1 quart water
2 cups beef stock
2 tablespoons oil
2 tablespoons flour
3 cups tomato puree
1/2 cup white onions -- minced
1 teaspoon salt -- or to taste
1 tablespoon garlic puree --
3/4 cup sugar
12 ounces evaporated milk

---Garnish---
4 hard-boiled egg -- chopped
1 bunch parsley -- chopped
1 cup tortilla chips -- crumbled

In an 8-quart stock pot, 
bring water and 
stock to the boil.
Meanwhile, in a skillet, 
lightly brown flour 
in oil over low heat. 
Add browned flour 
to boiling stock.
After stock boils 
10 minutes and 
thickens slightly, 
add tomato puree, 
onion, salt, garlic 
and sugar. 
Add evaporated milk. 
Set soup aside 10 minutes 
to allow flavors to blend. 
Taste and adjust seasonings.

Garnish with chopped eggs, 
parsley and tortilla chips.