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Cream of Tomato Popular Recipes

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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."

Ingredients :

  • 6 ripe tomatoes
  • 2 cups milk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon white sugar
  • 1/4 cup milk
  • 1/4 teaspoon baking soda
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch dried marjoram

Instructions :

Prep : 5M Cook : 4M Ready in : 30M
  • 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)
  • Heat the 2 cups of milk in another saucepan.
  • 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.
  • 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.
  • 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.

Notes :

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