Cream of Tomato Soup

If you knew my mom, chances are, she tried to tempt you with a bowl if this soup if you happened by her house around lunchtime.

It’s perfect paired with a grilled cheese sandwich for lunch or dinner on a cold winter day.

The ingredients:

  • 2 1/2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 1/2 teaspoon dried basil
  • 2 tablespoons flour
  • Pinch of ground cloves
  • 6 ounces tomato paste
  • 30 ounces canned tomatoes
  • Pinch of baking soda
  • 2 1/2 cups chicken broth
  • 1 1/2 cups milk
  • salt and pepper to taste

The Preparation:

Saute onion, celery, basil and cloves in butter. Stir in flour.

Add tomatoes, tomato paste, baking soda, chicken broth. Mix well and bring to a boil. Reduce to a simmer and cook partially covered for 20 minutes.

Let cool briefly and puree in blender.

Return to pan, add milk and season with salt and pepper and return to a simmer before serving.




 

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3 thoughts on “Cream of Tomato Soup

  1. What % milk do you usually use, or to put it another way, is it too crazy to think I can get away with using skim? Also, how does this stuff freeze? Maybe make a full batch, freeze half before adding milk, and then when you warm the frozen half up, then add the milk?

    1. I use 2% milk. You can always try skim and just add a little more flour to thicken it up. I’ve frozen it before and it was fine. I think I even froze it after adding the milk.

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