Pure Cream of Tomato Soup
- Preparing Time: -
- Total Time: -
- Served Person: 7 cups
- 1/2 cup chopped onion
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 5 tablespoons butter
- 4 tablespoons flour
- 4 cups milk
- 1 1/2 teaspoons sugar
- 1/2 bay leaf
- Carbohydrate 17 g(6%)
- Cholesterol 42 mg(14%)
- Fat 15 g(23%)
- Fiber 1 g(5%)
- Protein 7 g(13%)
- Saturated Fat 9 g(46%)
- Sodium 626 mg(26%)
- Calories 226
Preparation Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving. Reprinted with permission from The Fannie Farmer Cookbook by Marion Cunningham. © 1996 Knopf
Preparation Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving. Reprinted with permission from The Fannie Farmer Cookbook by Marion Cunningham. © 1996 Knopf
