As the weather starts to cool down, we can at least get back to creating some homemade soups. This is an old recipe that comes to me from Kathy Bateman, the original recipe being from her husband’s grandma, Vira. Vira was well-known as a very good cook and tasting this soup made me understand why. A few quality ingredients and following the steps here ensures a satisfying soup. So delicious with a grilled cheese sandwich. Pay careful attention when following the step where the tomato puree or tomato juice is boiled for a minute, and then the cold milk is whisked in…if you allow the milk to boil it will curdle and ruin your soup.
Give it a try if you love tomato soup, or you want to make a soup for someone who is feeling under the weather — this is so nourishing and soothing.
*this soup converts well to GF and lactose free using gluten-free all purpose flour and lactose-free milk (I wouldn’t use soy milk, it really needs the milky flavour).
Cream of Tomato Soup
adapted from a recipe donated by Kathy Bateman
makes about 7 cups
2 medium onions, diced finely
4 Tbsp butter
1 tsp salt
5 tsp granulated sugar (or 1 1/2 tbsp)
6 Tbsp all-purpose flour (gluten-free fine, that’s what I used)
1/2 tsp freshly ground black pepper
1 24 oz jar of pureed San Marzano tomatoes mixed with 1 cup of water OR 4 cups tomato juice
2 cups cold milk (I used Lactose free, works fine)
Over medium heat, melt butter in large saucepan, then add onions and salt and saute until golden, about 15-20 minutes.
In separate medium saucepan, heat tomato puree and water or tomato juice until boiling, and boil for one minute. Remove from heat and whisk in cold milk. Set aside.
Add sugar to onion mixture, cooking for one minute. Sprinkle in flour and stir.
Slowly pour in tomato/milk mixture, stirring until well combined and heated through. (do not boil!)
Add pepper and more salt if necessary. Stir. Enjoy. (Easy, delish!)