Rebecca's Cooking Journal

salt and pepper

Grandma’s Cream of Tomato Soup

My husband wanted his grandma’s cream of tomato soup, and no other recipes I could find met his needs. So he made the soup himself.

I like it because it is so simple: the soup is very thin, but this suits it. It’s also very easy to whip together.

Cream of Tomato Soup

By Rebecca Reid Published: June 30, 2009

    From Ryan's Grandma



    1. Cook onions and garlic in oil on low heat in a medium-sized sauce pan for about ten minutes until onion is sweet.
    2. While onions are cooking, warm milk on a separate burner in a large pot. Set aside.
    3. Add tomatoes to onion and garlic mixture and bring to a simmer. Add tomato paste, and stir until well mixed. Add tomato mixture to milk slowly, stirring.
    4. When mixed, blend until smooth using an immersion blender. Strain mixture through a sieve to eliminate all solids. Return to pot and bring to a simmer.
    5. Add salt and pepper to taste. If tomatoes flavor is too strong, add more milk until balanced.
    6. When warm, serve with fresh basil.

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