Rebecca’s Cooking Journal

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.

Grandma’s Cream of Tomato Soup

Ingredients:

2 small onions, chopped
2 garlic cloves, minced
1 28-oz can crushed tomatoes
3 oz. tomato paste (half of a small can)
3 cups whole milk
2 tablespoons fresh basil

Directions:

Cook onions and garlic in oil on low heat in a medium-sized sauce pan for about ten minutes until onion is sweet.

While onions are cooking, warm milk on a separate burner in a large pot. Set aside.

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.

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.

Add salt and pepper to taste. If tomatoes flavor is too strong, add more milk until balanced. When warm, serve with fresh basil.

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Tags: Dinner, family recipes, soup, tomatoes

This entry was posted on Tuesday, June 30th, 2009 at 11:36 am and is filed under yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.