Cream-of-Fresh-Tomato Soup


4 cups 1000 mLpuréed tomatoes (see below)
1/4 cup 60 mL butter
1/4 cup 60 mL onion
3/8 cup 90 mL white flour
2 cups 500 mL celery
2 tsp 10 mL sugar
1 tsp 5 mL salt
dash each dash each basil, oregano, pepper, and thyme
4 cups 1000 mLmilk


  1. Chop the opnion finely.
  2. Put the butter in a pot and turn the heat on to medium. This is the pot we will eventually have the soup in, so pick a big one.
  3. When the butter has melted, add the chopped onion and stir the two together. Cook until the onions are soft. Stir the onions about every 2 minutes.
  4. Dice the tomatoes. This means cutting them into pieces about 1 inch (2 cm) across. Then blend the tomatoes until they are mostly smooth. You should end up with about 4 cups. If you have less, add more tomatoes.
  5. When the onions are soft, add the flour to the pot. Stir and cook until the flour is absorbed. This should take about 2 minutes.
  6. Add the sugar, salt, spices, and tomatoes.
  7. Bring the mixture to a boil, stirring frequently (about once a minute).
  8. Boil the soup for 1 minute. It should have the rough consistancy of applesauce.
  9. Turn the heat down to medium-low. Slowly pour in the milk. If you pour it too quickly, it will not mix in well. Stir the soup enough to mix it in evenly.
  10. Heat the soup until it is almost boiling. There should be steam but not bubbles. Stir it about once per minute.
  11. Once the soup is almost boiling, it is done. Turn off the heat.
  12. Serve. It goes well with buns.

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