Homemade Cream of Tomato Recipe



Homemade Cream of Tomato Recipes

Ingredients :

1

1/4 teaspoon

2-3 cups

16-ounce can whole plum tomatoes

baking soda

milk

salt and pepper

dash of cayenne pepper or hot sauce (optional)

Method :
  1. In a large saucepan, place the tomatoes and their juice over medium heat and break the tomatoes into small bits with a knife and fork or a potato masher.

  2. When the tomatoes have come to a boil, reduce the heat and add a pinch of baking soda, no more than 1/4 teaspoon.

  3. The tomatoes will foam up.

  4. Stir until the foam subsides.

  5. Slowly stir in the milk and heat until just simmering.

  6. Do not boil the milk.

  7. Season with salt and pepper, and a dusting of cayenne or dash of hot sauce, if desired, and serve immediately.

Makes 5 cups of soup, serves 2-3

The fresh taste of Homemade Cream of Tomato, made of canned tomatoes and milk, cannot be equaled by canned cream of tomato, where the flavor is often masked by thickness and too much salt. It's wonderful for lunch on a cold winter day.

The bit of baking soda in the soup keeps the acidic tomato from curdling the milk. Be sure you level off the 1/4 teaspoon so you're not adding any more than that, or you'll make the finished soup completely non-acidic (and therefore bland).

Serve with crackers and, if you like, a small pot of butter floating on the surface of each bowl.


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