Recipe: Cream of Fresh Tomato Soup

recipelink.com Chat Room Recipe Swap - 2001-08-11
From: recipelink.com

Cream of Fresh Tomato Soup
From: All About Tomatoes, Ortho Books

Serves 4

2 1/2 cups chopped ripe tomatoes
1 medium onion, sliced
1 bay leaf
1 teaspoon salt
2 tablespoon butter or margarine
2 tablespoons all-purpose flour
2 cups milk
chopped fresh basil

Simmer tomatoes with onion, bay leaf, salt and pepper for 10 minutes then strain. I find removing the bay leaf and then putting the mixture through a food mill works better than straining.

Make a white sauce by melting the butter and blending with the flour then gradually adding the milk. Cook over low heat until slightly thickened, stirring constantly.

Just before serving, slowly add the hot, strained tomatoes to the white sauce, stirring until smooth. Garnish with fresh basil.