• 1 Qt. water
• 2 Cups beef stock
• 2 Tbs oil
• 2 Tbs flour
• 1 ½ Cups canned tomato paste, mixed with 1 ½ cups water
• ½ Cup minced white onion
• 1 Tsp salt
• 2 Cloves garlic, crushed
• ¾ Cup sugar
• 12 Oz. evaporated milk

GARNISH:

• 4 hard boiled eggs, chopped
• 1 Cup chopped parsley
• 1 cup crumbled totopos (tortilla chips) - we also use croutons or crackers -- it's tomato soup, so anything goes.

In an 8-quart stockpot, bring water and stock to the boil.

Meanwhile, in a skillet, lightly brown the flour in oil over low heat, (you're making a light roux, here). Stir the browned flour into the boiling stock.

After cooking the mixture 10 minutes until slightly thickened, add the tomato puree, onion, salt, garlic, and sugar. Add the evaporated milk.

Set the soup aside 10 minutes to allow the flavors to blend. Taste and adjust the seasonings. Garnish with chopped eggs, parsley, and totopos.