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


  • 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.
  • 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.
  • 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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About cream of tomato soup

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