Old Fashioned Cream of Tomato Soup
Makes 4 to 6 servings
Ingredients:
2 tablespoons butter
1 small onion, finely chopped
1/4 cup all-purpose flour
1 cup milk
1 quart peeled, chopped, fresh tomatoes, or 1 quart home-canned tomatoes, or 1 (28-ounce) can Italian-style tomatoes
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf basil
Salt and freshly ground black pepper to taste
1/2 pint whipping cream (1 cup)
Celery leaf
Method:
In a large saucepan, heat butter. Add onion. Saute 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in milk. Cook, stirring, until thickened. Add tomatoes with juice.
Simmer 10 minutes. Turn mixture into a blender or food processor fitted with the steel blade. Process until fairly smooth. Return soup to pan.
Add thyme, basil, salt and pepper. Stir in cream. Heat to serving temperature. Serve hot garnished with a celery leaf.
Variation:
Yellow-Tomato Soup: Substitute yellow tomatoes for red tomatoes.
0 comments:
Post a Comment