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Cream of Tomato

Cream of Tomato

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Lise P.

Lise P.

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.

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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

Directions

  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

Sarah Jo
23

Sarah Jo

8/18/2012

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 italian grilled cheese sandwiches. GREAT comfort food meal.

Carrie
23

Carrie

9/10/2005

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 called for since my soup came out a bit bland. Finally I had to thicken up my milk more with roux (mixture of melted butter and flour) before I added it to the tomatoes but my tomatoes were very watery. Besides that ;) The recipe came out delicious and was definately the best tomato soup I have tasted!

TIANAYUM
13

TIANAYUM

2/4/2005

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. It was a big hit, even with my 3 toddlers who have never had tomato soup before.

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