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Cream of Tomato Soup Recipe

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This recipe for Cream of Tomato Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Monday, October 29, 2007


4 cups canned tomatoes
1 medium onion chopped
4 whole cloves
2 cloves garlic
1/2 tsp celery seed
1/2 tsp rosemary
1 tsp salt
1/4 tsp pepper
1 Tbl sugar
1/4 tsp baking soda
2 cups milk or cream
2 Tbl flour
1/4 cup water
Sour cream and chives or parsley to garnish

Put first 9 ingredients into large saucepan. Bring to boil. Cover and simmer for about 20 minutes. Blend soup stock in a blender and then strain to remove seeds. Return to pot.

Stir in baking soda (Keeps the milk or cream from curdling.)

Heat milk in a separate large saucepan. Mix flour with water until no lumps remain. Stir into simmering milk until it boils and thickens a bit. Pour hot tomato mixture into thickened milk. Do not let soup boil again or it will curdle. Garnish with a dab of sour cream and chopped chives or parsley.

Personal Notes:
Personal Notes:
This is a little different from a traditional tomato soup. It has a wonderful spicy flavor, and is our favorite tomato soup. Simple but delicious.




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