Cream of Tomato Soup
A Shaw family classic.
28 ounces canned tomatoes, plus 2 chopped tomatoes (or 6 cups fresh tomatoes)
4 cups beef or chicken stock
1 large onion stuck with 6 whole cloves
2 tsp salt
1 level tbsp. dried basil (or 4 tablespoons fresh basil)
1/2 tsp black pepper
½ tsp baking soda
3 tbsp flour with ½ cup water to make a smooth paste
1 tbsp sugar
2 cups half n half or whipping cream
chopped parsley or fresh basil leaves for garnish
YIELD: makes 6 to 8 servings
COURSE: Soups and Stews
- Bring the first 6 ingredients to a boil. Simmer for 30 minutes so that the onion is well cooked, and the tomatoes "stew up". Optionally take the cloves out of the onion. Process the soup with a hand-held blender or in a food processor.
- Return to the pot and add the sugar, soda, and flour mixture. Cook until slightly thickened, stirring. Heat the cream in a separate pot until hot but not boiling. Add to the soup. Adjust the seasoning and garnish with parsley.