Cream of tomato soup

Cream of tomato soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
5-6 ripe tomatoes, peeled and chopped
1 tablespoon onion, chopped
1/2 teaspoon celery seeds
1/2 bay leaf
2 cloves
60g butter
35g plain flour
750ml milk, warmed
1 1/2 teaspoons salt
freshly ground black pepper
2 tablespoons tomato paste

Method

  1. Place tomatoes in saucepan with onion, celery seeds, bay leaf and cloves and simmer gently for 15 minutes or until tomatoes are very soft. Stir occasionally.
  2. Meanwhile, melt butter in another saucepan, add flour and cook for 1 minute, stirring. Add milk and cook, stirring vigorously with a whisk, until thickened and smooth. Season with salt and pepper and add tomato paste.
  3. Press tomato mixture through a sieve. There should be about 500 ml. Reheat tomato pureé, then gradually add to soup base, stirring. If mixture curdles, whisk until smooth.
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