Cream Of Tomato Soup Recipe

Cream of tomato soup recipe may be the all time favorite of all cream soups. That is generally the consciences of opinion when you speak with anyone about cream soups. This is partially due to the fact that most people were first introduced to soups with the introduction of cream of tomato soup into the diet.

Most of the time, people open a can of tomato soup, add some milk or cream to the mix and call it good. That is not the case with this cream of tomato soup recipe. It can be used as a hearty appetizer before lunch or dinner, or can be a meal unto itself. All the fresh ingredients will have you wondering why you have not tried this one before, especially since it is simple to make.

Tomatoes have abundance for antioxidants so that makes this a good for you soup while at the same time it is a taste tempting treat.

If you choose to use a blender to stir this one up to its creamy perfection, be sure to be cautious and only fill the container about half full. Otherwise you could find that it will splash the lid off since heat will build up inside a closed container.

2 oz butter

1 sm onion (finely chopped)

1 lb tomatoes (coarsely chopped)

1 bay leaf

3 tbsp flour (all purpose)

2 1/2 cups heavy cream

salt and pepper to taste

DIRECTIONS

1. Melt 1/2 butter in a large sauce pan. Add onion and cook on low heat for about 5 minutes until soft. Add tomatoes and bay leaf cook for 15 minutes stirring occasionally.

2. Melt the other 1/2 of butter in another sauce pan. Add flour and cook for 1 minute while stirring. Remove from heat and add milk. Return to heat add salt and pepper then bring to boil. Continue to stir until it becomes smooth and thickened.

3. When tomatoes are pulpy remove. Then discard the bay leaf. Pour tomato mixture in to food processor or blender. Puree until smooth. Then push through fine strainer into clean sauce pan. Bring to boil then add milk mixture. Season to taste and serve.

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