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Lonnie Winn

Cream Of Tomato Soup

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Well, I haven't tried this personally, but it's reputed to be both old-fashioned and easy to make.



* 2 tablespoons butter

* 1 onion, chopped

* 2 tablespoons all-purpose flour

* 1 quart tomato juice

* salt to taste

* 2 cups milk


1. In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

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If you're still needing that Cream of Tomato Soup recipe, the following came from "Joy of Cooking". Read recipe through carefully as you will need an oven-proof pan or skillet, if directions are followed exactly.

CREAM OF TOMATO SOUP - makes about 5 1/2 cups

Simmer, covered, about 15 minutes:

2 cups canned or seeded, skinned, cut-up fresh tomatoes

1/2 cup chopped celery

1/4 cup chopped onion

2 teaspoons white or brown sugar


4 cups White Sauce (recipe below - notice recipe is for 1 cup)

Strain into the white sauce the tomato and vegetable stock.

Season to taste and serve with croutons, chopped parsley or basil.

WHITE SAUCE - Makes 1 cup

Melt 2 tablespoons butter over low heat.

Add and blend over low heat for 3-5 minutes:

1 1/2 - 2 tablespoons flour

Slowly stir in 1 cup milk.

For better consistency, you may scald the milk beforehand; but be sure, to avoid lumping, that the roux is cool when you add it. Add:

1 small onion studded with 2 or 3 whole cloves

1 small bay leaf

Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350 degree oven for 20 minutes to cook slowly. Strain the sauce and season to taste.

Add a grating of nutmeg and serve.

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Here's a great Cream of Tomato Soup recipe:

2-1/2 cups chopped tomatoes (3 to 5 ripe tomatoes)

1/4 cup butter

1 small onion, chopped

1-1/2 cups milk

1 cup light cream (Half-and-Half)

2 teaspoons salt

1/2 teaspoon dried basil

dash of black pepper

Place the chopped tomatoes in a saucepan with the butter. Add the chopped onion, cover and simmer over low heat for 15 minutes, stirring occasionally.

Remove soup from heat and pour into a blender. Cover the blender, and blend at low speed for 10 seconds.

Pour the soup back into the saucepan, and add the milk, half-and-half, salt, basil and pepper. Heat just to boiling, reduce heat and simmer for 5 minutes.

Makes 4 servings.

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