This is a print preview of "Fresh cream of tomato soup" recipe.

Fresh cream of tomato soup Recipe
by DCMH

Fresh cream of tomato soup
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 1 1/4 gallons tomato puree
  • 3 1/3 Tbsp sugar
  • 1 1/4 quarts minced celery
  • 1 1/4 quarts minced onions
  • 10 bay leaves
  • 2 1/2 tsp baking soda
  • 5 cups butter or margarine
  • 2 1/2 cups flour
  • 3 1/3 Tbsp salt
  • 1 1/3 tsp paprika
  • 3 1/3 Tbsp white pepper
  • 2 gallons water
  • 2 gallons half and half
  • garnish
  • 2 1/2 quarts fresh, diced tomatoes

Directions

  1. Combine tomato puree, sugar, celery, onions and bay leaves. Simmer covered for 1 hour. Add baking soda.
  2. In a separate bowl, malt margarine, add flour, salt, pepper and paprika. Stir in water. whisk until smooth and thick.
  3. Stir into tomato mixture.
  4. Stir in half and half. heat, but DO NOT BOIL.
  5. Remove bay leaves if desired.
  6. Taste and adjust for seasoning if necessary. Garnish
  7. Sprinkle chopped tomatoes on top as a garnish if desired.