Cream of Tomato Soup
Ingredients
- 2 tbsp Oil (25 mL)
- 1 Medium onion, chopped
- 1 stalk Celery, chopped
- 1/2 tsp each Dried basil and thyme (2 mL, each)
- 1 Garlic clove finely chopped
- 28 oz can Tomatoes, drained (796 mL)
- 2 tbsp Tomato paste (25 mL)
- 1 tbsp Sugar (15 mL)
- 2 cup Chicken broth (500 mL)
- 1/4 cup Butter (50 mL)
- 1/4 cup Flour (50 mL)
- 2 cups Milk (500 mL)
- Salt & Pepper to taste
Instructions
Heat oil in a large saucepan over moderate heat; add onions, celery, garlic basil and thyme. When onions are tender; add tomatoes, tomato paste, sugar, salt and pepper to taste; cover and simmer about 18 minutes. Add chicken broth, bring to boil; reduce heat and simmer for 30 minutes; stir occasionally.
Transfer mixture in batches to blender or food processor and puree. Strain through a sieve to remove any tomato seeds.
In saucepan, melt butter, add flour and cook gently for 2 minutes. Add milk and cook, stirring until thick and smooth; and whisk into tomato puree. Taste and adjust seasoning. Simmer an additional 5 minutes.
Transfer mixture in batches to blender or food processor and puree. Strain through a sieve to remove any tomato seeds.
In saucepan, melt butter, add flour and cook gently for 2 minutes. Add milk and cook, stirring until thick and smooth; and whisk into tomato puree. Taste and adjust seasoning. Simmer an additional 5 minutes.
Recipe Info
Views
166
Date
October 26, 2004
Categories
Soups and Sauces