Cream of Tomato

Best done with fresh ripe tomatoes, but also very good with canned tomatoes. If you use fresh herbs, you will need more than dried (in proportion, 3 times more). I ate this soup for the first time when I visited an aunt. She made this just for me. Over the years, I made my own version to match the taste I remembered. Here it is. Bon appetit.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 113 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ cup milk
• 2 cups milk
• 1 tablespoon all-purpose flour
• ¼ teaspoon ground black pepper
• ½ teaspoon white sugar
• 1 pinch dried marjoram
• 1 pinch dried oregano
• 6 ripe tomatoes
• 1 pinch dried basil

Recipe Instructions

Step 1

In a saucepan, heat the tomatoes and cut them in small pieces. (If you use the fresh ones, put the tomatoes into a boiling bath until the peel cracks. Peel them and proceed the same way)

Step 2

Heat the 2 cups of milk in another saucepan.

Step 3

Mix flour, salt, pepper, sugar and 1/4 cup milk in a small dish until smooth. Stir the flour mixture into the simmering milk until it thickens. DO NOT BOIL.

Step 4

Stir the baking soda into the hot tomatoes. When the fizzing slows down, add slowly to the hot milk. Simmer a few minutes, adding basil, oregano, and marjoram to taste.

Step 5

Note: If you want a creamy cream of tomato, you will have to put your tomatoes through a sieve or a food processor before you mix them with the milk.