cream of tomato soup
(1 rating)
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pretty easy to make and i like this one more than the other one i made today.
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(1 rating)
yield
11 /2 quarts
prep time
2 Hr
cook time
2 Hr
Ingredients For cream of tomato soup
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4 pounds slicemake sure that they are cut up or diced as they'll cook faster
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1 slicei diced up shallots to use instead as it tasted better to me
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3/4 tspbaking soda
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1/2 tspsugar
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1/2 tspsalt
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1/4 tspground pepper
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1/2 ccup butter or margarine
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1/2 call purpose flour
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1 qtmilk, scalded
How To Make cream of tomato soup
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1combine first 6 ingredients in a large saucepan; boil for 15-20 minutes. strain tomato mixture through a sieve, mashing tomatoes and onion withthe back of a spoon: discard pulp. return to to saucepan, and set aside. i use a food mill so much easier.
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2melt butter in a medium saucepan over low heat; add four, stirring until mixture is smooth. cook 1 minutes, stirring constantly. gradually add 1 quart scalded milk; cook over medium heat, stirring constantly till slightly thickened.
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3gradually stir milk into the tomato mixture, heat thoroughly. DO NOT BOIL!!! serve immediately. i froze it after it had cooled down.
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