Creamy Tomato Soup
This is so much better than the off-the-shelf creamed tomato soup that you'll never want to go back to that old childhood staple again! The complex flavor and creamy yet very slightly grainy texture make this soup particularly enticing. And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.
#Soup;;Tomato
From: wcampbell's Recipes
🥘 Ingredients
- butter 5 tbsp
- vegetable oil 1 tbsp
- onion 1
- tomato purée 28 oz can
- basil ½ tsp
- thyme ¼ tsp
- ground black pepper a couple shakes
- flour 3 tbsp
- chicken stock 2 cups
- tomato purée 28 oz can
- baking soda ¼ tsp
- granulated sugar 1 to 3 tbsp
- evaporated milk 1 ½ cups
- table salt ½ tsp
🍳 Cookware
- large saucepan
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1In a large saucepan , heat butter and vegetable oil over medium heat.
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2Add onion and sauté until softened and golden, about 10 minutes .
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3Add tomato purée , basil , thyme , and ground black pepper . Bring the mixture to a simmer, and cook for 10 minutes .
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4In a small bowl, combine flour and chicken stock , whisking until smooth, and add this mixture to the soup, stirring constantly.
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5Cover and simmer slowly for 25 minutes , stirring occasionally.
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6If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée , there's no need to blend; the onion bits will give the soup a bit of body.
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7Return the soup to the stove, and set it on a burner over low-to-medium heat.
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8Stir in baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), granulated sugar , evaporated milk , and table salt . Heat to a bare simmer, stirring constantly. Serve hot.