cream of tomato soup

Cream Of Tomato Soup Recipe

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janet lyman


pretty easy to make and i like this one more than the other one i made today.


★★★★★ 1 vote

11/2 quarts
2 Hr
2 Hr


  • 4 pounds slice
    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 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground pepper
  • 1/2 c
    cup butter or margarine
  • 1/2 c
    all purpose flour
  • 1 qt
    milk, scalded

How to Make cream of tomato soup


  1. combine 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.
  2. melt 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.
  3. gradually 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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About cream of tomato soup

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, Healthy
Hashtags: #Tomato, #Soups

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