Cream of Tomato Soup Recipe

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This recipe for Cream of Tomato Soup is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 3 c. chopped Italian plum tomatoes or 2 cans tomatoes 1 c. beef broth 1 small onion, with 4 or 5 cloves stuck in it 1 tsp. salt 1 tsp. dried basil ½ tsp. fresh ground pepper ¼ tsp. baking soda 1½ Tbsp. flour 1½ Tbsp. butter 1½ tsp. sugar (optional) 2 c. heavy cream, heated almost to boil point

Directions:	Directions: 1. Cook tomatoes, broth and seasons in covered saucepan 30 minutes over low heat. 2. Strain through fine sieve or use immersion blender or in batches in regular blender (or can be left chunky). 3. Add soda and adjust seasonings if necessary. 4. Blend butter and flour together with fork until smooth paste. 5. Stir in with sugar into tomato mixture and cook over medium heat until slightly thickened. 6. Add heated cream to tomato mixture very slowly to prevent curdling. 7. Return to heat and bring soup very slowly almost to a boil. Serve with garnish of chopped parsley.

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Cream of Tomato Soup Recipe

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