| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | To 6 | ||
INGREDIENTS
| 4 | c | Sun-ripened Tomatoes; peeled and chopped |
| 1/4 | c | Onion; chopped |
| 6 | tb | Butter or Margarine |
| 1/4 | c | All-purpose Flour |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Baking Soda |
| 2 | c | Half-and-half |
| 2 | c | Milk |
INSTRUCTIONS
Simmer tomatoes and onion in butter over low heat. When the onions are soft, after about 8 to 12 minutes of simmering, put the base mixture in a blender and liquefy. Either pour the base mixture into a container, cool, and freeze, or prepare your Cream of Tomato soup now. To prepare the soup from the frozen base mixture, thaw and heat through in a large soup kettle. If preparing from the fresh mixture, simply continue in a large soup kettle by blending in the flour, salt, and pepper now. Add baking soda, half-and-half, and milk. Mix well and heat slowly over a moderate temperature. Stir occasionally for about 15 to 20 minutes until warm and steamy, but not quite boiling. Serve warm with crackers, croutons, or shredded cheese. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jul 26, 1999, converted by MM_Buster v2.0l.
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