Old-Fashioned Cream-of-Tomato Soup

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Old-Fashioned Cream-of-Tomato Soup

 

Makes 4 to 6 servings

 

In season, there's nothing like a creamy tomato soup made from fresh

tomatoes! In season, also, if you have enough tomatoes to make a pot of

soup, country cooks often have enough tomatoes to can for wintertime

enjoyment. One of my favorite ways to use home-canned tomatoes is in this

simple, creamy soup. My mother cans them for me.

 

2 tablespoons butter

1 small onion, finely chopped

1/4 cup all-purpose flour

1 cup milk

1 quart peeled, chopped, fresh tomatoes, or 1 quart home-canned tomatoes, or

1 (28-ounce) can Italian-style tomatoes

1/2 teaspoon dried leaf thyme

1/2 teaspoon dried leaf basil

Salt and freshly ground black pepper to taste

1/2 pint whipping cream (1 cup)

Celery leaf

VARIATION: Substitute yellow tomatoes for red tomatoes

 

In a large saucepan, heat butter. Add onion. Sauté 2 minutes. Add flour and

cook, stirring, 2 minutes. Whisk in milk. Cook, stirring, until thickened.

Add tomatoes with juice. Simmer 10 minutes. Turn mixture into a blender or

food processor fitted with the steel blade. Process until fairly smooth.

Return soup to pan. Add thyme, basil, salt and pepper. Stir in cream. Heat

to serving temperature. Serve hot garnished with a celery leaf.

 

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