We have a wealth of tomatoes in our garden this year. That means it’s tomato soup time, even though the projected temperature for today is 30º C. I have a few good tomato soup recipes but, in my humble opinion, this one is one of the best. It’s an old recipe, another of the recipes from my Foods 11 class (and that was a LONG time ago!).
If you have a food mill, feel free to use it to get as much of the tomato-y goodness as you can possibly get. I don’t have one, so I use a sieve and a spoon. As with any cream soup, don’t let it come to a boil after the milk is added or it will separate. It will still taste fine, it just won’t look as good.
Cream of Tomato Soup
- 2 1/2 cups tomatoes, chopped
- 1/2 cup sliced onions
- 2 tsp. sugar (or to taste)
- 3/4 tsp salt (or to taste)
- Dash each of pepper and paprika
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 tsp. salt
- Pepper to taste
- 2 cups milk
Combine the first five ingredients in a saucepan. Bring to a boil, then simmer gently for 10 minutes. Press through a sieve and discard the remaining pulp. In another saucepan, blend butter, flour, salt and pepper. Let bubble over low heat for 3 minutes. Slowly add milk; cook and stir until thick. Add hot tomato puree; beat with a wire whip to keep soup from separating. Heat to almost boiling. Serve immediately.
Variations: This recipe is a very basic recipe and would be a simple one to vary. Try adding some celery seed to the tomato/onion base, or perhaps a few basil leaves. Anything that goes well with tomatoes can be added. For a non-dairy version, substitute chicken or vegetable broth for the milk.