Cream of Tomato Soup

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Cream of Tomato Soup Ingredients

4 c Sun-ripened Tomatoes; peeled	1/8 ts Pepper
1/4 c Onion; chopped	1/2 ts Baking Soda
6 tb Butter or Margarine	2 c Half-and-half
1/4 c All-purpose Flour	2 c Milk
1 1/2 ts Salt

Instructions for Cream of Tomato Soup

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 on Jul 26, 1999, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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