cream of tomato soup
(1 RATING)
pretty easy to make and i like this one more than the other one i made today.
No Image
prep time
2 Hr
cook time
2 Hr
method
---
yield
11 /2 quarts
Ingredients
- 4 pounds slices make sure that they are cut up or diced as they'll cook faster
- 1 slice i diced up shallots to use instead as it tasted better to me
- 3/4 teaspoon baking soda
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup cup butter or margarine
- 1/2 cup all purpose flour
- 1 quart milk, scalded
How To Make cream of tomato soup
-
Step 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.
-
Step 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.
-
Step 3gradually stir milk into the tomato mixture, heat thoroughly. DO NOT BOIL!!! serve immediately. i froze it after it had cooled down.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes