Tomato Soup from Juice

Ingredients

• One 64 ounce bottle of 100% tomato juice
• 1 Tablespoon butter
• 2 Tablespoons corn starch (or rice flour)
• 2 teaspoons onion powder
• 1 1/2 teaspoons sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon celery powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Pour some of the tomato juice in a 4-quart saucepan. Add the butter to the pan. Turn the heat on under the saucepan to medium-high

Add the rest of the ingredients (all of the dry ingredients) to the remaining juice in the bottle - use a funnel if you have one. Put the lid on the bottle and shake the bottle of juice and dry ingredients until everything is mixed well. Open the bottle and pour all of it into the saucepan.

Bring to a boil, reduce heat and simmer for 5-10 minutes or until all of the dry ingredients are rehydrated. Serve. Store the rest of the soup in the refrigerator.

-- Canned Juice. If the juice that you have came in a can instead of a bottle, mix the dry ingredients with the juice in the pan while the juice is still room temperature.

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