VegTab Amer Cream of Tomato soup

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Cream of Tomato Soup

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : 2002-09-10 Soups

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 tablespoons butter

1/2 cup diced celery

1/2 cup diced yellow onion

1 pinch ground cloves

1 1/2 teaspoons dried basil -- crushed between your fingers

2 tablespoons flour

30 ounces diced tomatoes in juice or sauce (canned)

1 pinch baking soda

2 1/2 cups vegetable stock

1 1/2 cups milk or light cream

salt and freshly ground pepper

tomato paste -- if needed

 

1. In a soup pot over medium heat, melt the butter and add the celery, onion,

cloves, and basil. Cook, stirring occasionally, until the onion is limp, about 5

minutes. Stir in the flour and cook for a minute or so, then stir in the

tomatoes, baking soda, and stock. Cover and simmer for 20 minutes.

 

2. Let cool briefly, then puree in a blender, in batches if necessary, until

smooth. Return to the pot, add the milk or cream, and season, to taste with salt

and pepper. If the soup is too thick, thin it with additional milk, cream, or

stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were

packed in water), stir in a little tomato paste to bring up the flavor. Reheat

and serve piping hot with a little pepper ground into each bowl.

 

Source:

" Vegetarian Table: America by Deborah Madison 1996 "

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Per Serving (excluding unknown items): 287 Calories; 13g Fat (39.3% calories

from fat); 10g Protein; 36g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol;

1483mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 1/2 Non-Fat Milk; 2

1/2 Fat.

 

NOTES : This soup results from having jars of canned tomatoes in the pantry, for

no one wants to eat hot soup when tomatoes are in season, and the fresh ones

available in winter are hardly suitable. Indeed, tomato bisques were cropping up

in community cookbooks long before winter tomatoes garnered their bad

reputation. Fortunately, excellent organic canned tomatoes are available for

today's soup. Cream of tomato soup and a cheese sandwich was lunch in the

fifties when school kids still went home to eat. If you eat lunch at home, try

it with Cheese Dream (open faced cheese sandwich in this book) -- it's still

great.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2470 0 0 4138 0 0