Fresh Cream of Tomato Soup


Serves: 5
Total Calories: 421

Ingredients

2 medium-size onions, thinly sliced
4 tablespoons butter, divided
5 (14 1/2-ounce) cans diced tomatoes or comparable amount of fresh, diced, divided
1 bay leaf
4 whole allspice
3 sprigs parsley
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon baking soda
3 cups half and half
1/2 cup flour
1 cup milk

Directions:

Sauté onions in 2 tablespoons butter for 3–4 minutes. Add 3 cans of the tomatoes, bay leaf, allspice, parsley, sugar, salt, and pepper. Simmer for 8–10 minutes. Put into blender or processor and purée; return to pan. Add soda and half-and-half to the purée.

In a stockpot, melt 2 tablespoons butter. Blend in flour and cook over low heat until smooth and bubbly. Stir in milk; bring to a simmer, stirring constantly. Stir in purée and the remaining 2 cans tomatoes. This gives a chunky consistency. Bring to a simmer. Serve hot.

Nutritional Facts:

Serves: 5
Total Calories: 421
Calories from Fat: 233

This Fresh Cream of Tomato Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.




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