Old-Fashioned Fresh Cream of Tomato Soup
The secret is to let the tomato mixture cool before adding the milk. Then, reheat.
MADE FROM JUICE OR WHOLE TOMATOES
- 2 Tbsps butter
- 1 onion (chopped)
- 2 Tbsps all-purpose flour
- 1 qt tomato juice or 2 large tomatoes, pureed
- ½ tsp. white sugar
- salt (taste)
- 2 cups milk
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.