| 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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