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Ingredients
| canned tomato paste: 1/4 cup |
| red tomatoes (chopped): 2 cups |
| russet potatoes (diced): 2 cups |
| onions (minced): 2 cups |
| soup - beef broth: 2 cups |
| black pepper: 1/2 tsp |
| fresh basil (chopped): 1 tsp |
| all-purpose flour (unsifted): 4 Tbl |
| 2% milk: 2 cups |
Best Cream of Tomato Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- In a large pot cook the tomatoes, potatoes, onions, pepper, basil and tomato paste in the beef broth for 30 minutes or until very soft.
- Make the cream sauce while the vegetables are cooking. Over low heat add the flour to the milk and cook to thicken. Stir almost constantly.
- Working carefully and in small batches transfer the broth and vegetables to a blender and puree. This is hot do not burn yourself.
- Return to the pot and add the cream sauce. Stirring well. (As an alternative you may add the cream sauce to broth in the blender while pureeing).
- Adjust pepper and basil to taste.