Cream of Tomato Soup

A Shaw family classic, modernized from James Beard's Mothers Tomato soup recipe.

Yield:
makes 6 to 8 servings
Category:
Soup
Cuisine:
Canadian
Prep Time:
15 min
Cooking Time:
40 min
Total Time:
55 min

INGREDIENTS:

  • 28 ounces canned tomatoes,
  • 2 chopped tomatoes (or 6 cups fresh plum tomatoes and disregard the canned tomatoes)
  • 4 cups chicken stock
  • 1 large onion stuck with 6 whole cloves
  • 2 tsp salt
  • 1 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 heavy cream
  • chopped parsley or fresh basil leaves for garnish

DIRECTIONS:

  1. 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.
  2. 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 or basil.

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