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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