The Q&A Archives: Tomato Soup

Question: I have a bumper crop of tomatoes. Do you have a good recipe for cream of tomato soup?

Answer: Here is a recipe I enjoy from Family Circle magazine:

2 tsp. canola oil
1 sweet onion, thinly sliced
1 small bay leaf
3 lbs. fresh tomatoes, peeled, seeded, chopped
2 tsp. cornstarch
1/2 c. evaporated milk
1/4 tsp. each, black pepper, thyme

Heat oil in large sauce pan over medium heat. Add onion and bay leaf; cook 5 minutes, until softened. Add tomatoes; bring to simmer. Lower heat, cover, cook 20 minutes. Remove bay leaf.

Puree cooked tomatoes in blender or food processor, pour back into sauce pan. Mix cornstarch and milk in bowl, stir into soup. Cook, stirring overing medium heat until thickened, about 6 minutes. Add pepper and thyme.

Tastes great with a nice loaf of buttered crusty bread!!

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