On rainy days, the first thing some people think of is a bowl of tomato soup and a grilled cheese sandwich. I thought of that, too, but since The Good Plate is all about reconstructing packaged foods, I decided to make tomato soup from scratch.
You will find that it is just as easy to make as opening the can. You probably have all the ingredients already on hand, and it’s very economical, too.
: Cream of Tomato Soup
- 1 28 oz can Crushed Peeled tomatoes
- 1/2 onion, chopped
- 1 teaspoon vegetable base
- 1 tablespoon butter
- 1 cup milk
- 1/2 teaspoon sugar
- 1 cup cream
- 1 teaspoon chopped fresh basil
- In a large saucepan, heat the butter.
- Add the onions, and sauté them until they are translucent.
- Add the tomatoes, vegetable base, milk and basil.
- Taste and add the sugar.
- Simmer on very low heat for about 30 minutes.
- Transfer to a blender and puree.
- Transfer the soup back to the saucepan, simmer on low.
- Add the cream, stir and heat through.
If you decide to omit the cream, you might want to thicken the soup with a roux.
You can omit the cream and use more milk, or you can omit the cream and serve the soup with a dollop of sour cream.
Preparation time: 1 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.