CREAM OF TOMATO SOUP

Good tasting basic soup; Serves 6


2 tbsp Oil 25 mL
1 Medium onion, chopped 1
1 stalk Celery, chopped 1 stalk
1/2 tsp each Dried basil and thyme 2 mL each
1 Garlic clove finely chopped 1
28 oz can Tomatoes, drained 796 mL
2 tbsp Tomato paste 25 mL
1 tbsp Sugar 15 mL
2 cup Chicken broth 500 mL
1/4 cup Butter 50 mL
1/4 cup Flour 50 mL
2 cups Milk 500 mL
Salt & Pepper to taste


  • Heat oil in a large saucepan over moderate heat; add onions, celery, garlic basil and thyme. When onions are tender; add tomatoes, tomato paste, sugar, salt and pepper to taste; cover and simmer about 18 minutes. Add chicken broth, bring to boil; reduce heat and simmer for 30 minutes; stir occasionally.

  • Transfer mixture in batches to blender or food processor and puree. Strain through a sieve to remove any tomato seeds.

  • In saucepan, melt butter, add flour and cook gently for 2 minutes. Add milk and cook, stirring until thick and smooth; and whisk into tomato puree. Taste and adjust seasoning. Simmer an additional 5 minutes.
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