Real Cream of Tomato Soup
Written By Ann Hodgman
print
Tomato soup — homemade or canned — is one of those foods that has stayed in fashion throughout the decades. This is the real deal — it actually has cream in it, which is why it's more orangey than red. If your child has issues with "flecks" in her food, you can skip the dried basil and black pepper (or put it only in your bowl).
Recipe
Serves 8
1 stick butter
1 pound onions, thinly sliced (about 3 cups)
4 (14-ounce) cans whole stewed tomatoes
1 teaspoon dried basil (optional)
2 cups heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper (optional)
Melt butter in a large, heavy pot. Add onions and cook over medium-high heat until they're limp and beginning to turn golden, about 10 minutes. Coarsely chop tomatoes and add them, along with any juice, to the onions. Stir in dried basil (if using). Cook, uncovered, stirring occasionally, over medium-high heat for 30 minutes.
Pass mixture through a food mill fitted with a medium blade or force the mixture through a sieve into a clean, nonaluminum pot or large saucepan. Warm gently.
Scald cream over medium-high heat in another saucepan, about 6 minutes. Stir it thoroughly into tomato mixture. Heat through (do not boil). Add salt and pepper to taste.
Plus: See more classic recipes
