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Tomato Soup

Photo Credit
Pixabay
The Editors
Yield
4 servings.
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Boil
Simmer
Sources
The Country Innkeepers' Cookbook
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There’s nothing special about this recipe’s ingredients, but they all come together somehow to produce a lovely classic tomato soup. We’ve never tasted better.

Ingredients
3 cups peeled tomatoes, fresh or canned and drained
1 teaspoon baking soda
1 pint milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
flour (optional, for thickening)
Instructions

Bring the tomatoes to a boil and simmer for 10 minutes. Mash the tomatoes with a potato masher.

Add the baking soda. Let the foam subside and add milk, salt, pepper, and butter.

Heat but do not boil, and serve immediately.

Optional: If you would like the soup to be thicker, add in a couple teaspoons—one at a time—of flour to the pot, whisking and tasting until you achieve the desired consistency.

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The Old Farmer's Almanac Editors

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Comments

Naomi (not verified)

1 year 1 month ago

It's nice to know that I can make a lovely tomato soup without flour, as most recipes I've seen call for it. As stated in the post, flour can be added if one wants a thicker soup, but that is not a requirement for my personal taste, especially since I cannot have grain products in my diet at this time.

Gary kujat (not verified)

7 years 2 months ago

The tomatoes are ripening on the vines I tried your recipe and discover one ingredient missing and that is flour, It thickens the soup nicely