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Cream-of-Tomato Soup Recipe

Sunday, January 3, 2010

                                                       Cream-of-Tomato Soup Recipe

Cream-of-Tomato Soup Recipe 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
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)

Cream-of-Tomato Soup Recipe Cooking Tips

Celery leaf
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. Makes 4 to 6 servings Cream-of-Tomato Soup Recipe.


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