Cream Of Tomato Soup #Recipe 2

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cream of tomato soup #2

janet lyman

By
@upsidedownbird

i liked the way this one came out and tasted better to me too!


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Rating:
★★★★★ 1 vote
Serves:
yields 11/2 quarts, i doubled this recipe
Prep:
2 Hr
Cook:
2 Hr

Ingredients

2-4 lb
tomatoes, skinned and cut up
2 small
shallots, minced
3/4 tsp
baking soda
1/2 tsp
sugar
1/2 tsp
salt
1/4 tsp
ground black pepper
1/4 c
butter or margarine
1/4 c
all purpose flour
1 qt
milk, scalded

Step-By-Step

1Combine first 6 ingredients in a large saucepan; boil 15-20 minutes. Strain tomato mixture through a food mill, discarding seeds. Return strained mixture to saucepan, and set aside.

2Melt butter in a medium saucepan over low heat/ add flour, stirring constantly till smooth. cook 1 minute, stirring constantly.

3Gradually stir milk mixture into reserved tomato mixture. Heat thoroughly, DON'T BOIL!!! Serve immediately!

About this Recipe

Course/Dish: Vegetable Soup