Cream of Tomato

Cream of Tomato

39

"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."

Ingredients

30 m {{adjustedServings}} servings 113 cals
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Nutrition

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  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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)
  2. Heat the 2 cups of milk in another saucepan.
  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.
  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.
  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.
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Reviews

39
  1. 43 Ratings

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I left the marjoram out only because our family does not care for that spice. I made no other changes. Nice basic cream of tomato soup. The kids raved about it. I paired this with homemade itali...

This came out quite delicious. I did have to make a few changes to mine. For instance, I used a Tbsp of Italian seasoning instead of the dried herbs, I also added a bit more salt than it calle...

I loved this wonderful recipe (very similar to my mother-in-laws) using 2 - 14.5oz canned whole tomatoes that I just mashed up with a spoon. I also only used about 1 and a half cups of milk. I...