Recipe by Stella Mae
Naturally sweet and easy to prepare soup that can be served as a light meal with crackers or for a dinner party when a light soup is preferred.
Top Review by winkki
I made this with my dd who was celebrating a bumper crop of tomatoes. It was very easy and has a good flavor; I think next time I might stir a little cream or half and half into the finished soup to give it an even smoother taste. The only thing we ran into was the milk curdling a bit when we combined it with the tomato base; didn't impair the flavor at all, though, and once dd crumbled her crackers up in it, lol, you couldn't tell the difference. ;o) Thanks so much for posting this; we'll definitely be making it again!
- 6 ripe tomatoes
- 1 tablespoon olive oil
- 1⁄2 large onion (you may prefer to saute until soft)
- 1 teaspoon garlic paste (optional)
- 1⁄2 cup milk (non fat, whole or half & half)
- salt (optional)
- 4 -6 ounces Stilton cheese, crumbled (optional)
Directions See How It's Made
- Cut stems out of tomatoes and score the undersides, then place in bowl.
- Pour boiling water over tomatoes until skins crack.
- Peel and deseed tomatoes-- if you do this in a strainer over a bowl you'll get rid of seeds but won't lose juices Saute onion in olive oil-- or dry fry to eliminate fat.
- Place all ingredients except milk into a blender and blend until smooth.
- Pour milk into a sauce pan and set aside.
- Pour tomato soup mixture into saucepan and bring to a boil.
- Reduce heat.
- To prevent curdling, ladle out some of the hot soup and add slowly to the milk, stirring well. Then, pour the milk and tomato back into the pot, add salt and stir.
- Note: If you choose to use the cheese, you may add it slowly to the soup mixture at this point.
- Heat thoroughly and pour into soup bowls. Garnish with a swirl of cream and sprig of parsley, if you like.