cream of tomato soup #2

Cream Of Tomato Soup #Recipe 2

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janet lyman

By
@upsidedownbird

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

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

How to Make cream of tomato soup #2

Step-by-Step

  1. Combine 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.
  2. Melt butter in a medium saucepan over low heat/ add flour, stirring constantly till smooth. cook 1 minute, stirring constantly.
  3. Gradually stir milk mixture into reserved tomato mixture. Heat thoroughly, DON'T BOIL!!! Serve immediately!

Printable Recipe Card

About cream of tomato soup #2

Course/Dish: Vegetable Soup




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