Creamed Tomato Soup
Creamed Tomato Soup recipe
Yield
12 servingsPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 5 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
safflower oil
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | large |
onions
|
|
| 6 | cups |
chicken broth
|
|
| ½ | teaspoon |
thyme
crushed |
*
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | cup |
cream
|
|
| 1 | dash |
salt and black pepper
|
*
|
| 1 | cup |
milk
|
|
| 10 | medium |
tomatoes
ripe, coarsely chopped |
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 75 | ml |
tomato paste
|
|
| 3E+1 | ml |
safflower oil
|
|
| 79 | ml |
all-purpose flour
|
|
| 2 | large |
onions
|
|
| 1.4 | l |
chicken broth
|
|
| 2.5 | ml |
thyme
crushed |
*
|
| 7.5 | ml |
sugar
|
|
| 5 | ml |
basil
|
*
|
| 237 | ml |
cream
|
|
| 1 | dash |
salt and black pepper
|
*
|
| 237 | ml |
milk
|
|
| 1E+1 | medium |
tomatoes
ripe, coarsely chopped |
|
| 3E+1 | ml |
butter
|
|
Directions
Combine butter and oil in soup pot; add onions; sauté over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally.
When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes.
Blend flour with equal amount of chicken broth; add to tomato mixture and mix well.
Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes.
Stir occasionally to prevent soup from sticking to bottom of pan.
Put soup through blender in small batches.
Reheat purée and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving.
