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Tomato Velvet Soup Recipe

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This recipe for Tomato Velvet Soup is from Barbara Stofferahn's Favorite Recipes, 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:
Ingredients:  
Ingredients:  
2 c. cooked fresh tomatoes or 16.5 oz. canned tomatoes
1 tsp. butter
1 tsp. flour
⅓ tsp. baking soda
1 tsp. salt
1 tsp. sugar
1 quart milk, scalded
½ c. heavy whipping cream
lemon juice, optional
rosemary or basil, optional
parsley flakes for garnish
Directions:
Directions:
Puree tomatoes in a food processor or blender. In a saucepan, melt butter, blend in flour and mix until smooth. Add tomato puree, baking soda, salt, and sugar. Remove from heat, stir in scalded milk, blend in heavy whipping cream. Add rosemary or basil, if desired. Heat gently until hot but not boiling. Remove from heat, add dash of lemon juice if desired. Garnish with parsley flakes, serve.

 

 

 

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