Recipe by Rottmom
A delicious creamy tomato soup you cannot resist! From the book Don’t Panic More Dinner’s in the Freezer, this can be made ahead and frozen if desired.
Top Review by Tea Jenny
Hi There, I think this soup is very very nice when it was made I asked DH to come and taste for seasoning, it was so funny he just looked at me and said THIS IS GOOD NO I MEAN REALLY REALLY GOOD, it was just the way he said it. The seasoning was on the spot and I loved the way it changed when you put the milk and b/s in. I split it in two lots and froze the other half for an other day. I have a feeling that I will be making it quite a lot. Sorry the picture could of been better but DH was rushing me. Very Inventive thank you for posting, Made for PAC Spring 2010
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 4 leaves fresh basil
- 1 bay leaf
- 2 (28 ounce) cans whole tomatoes, undrained
- 3 tablespoons butter, melted
- 1⁄4 cup flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 cups nonfat milk
- 1 teaspoon baking soda
Directions See How It's Made
- Combine onions, celery, basil, bay leaf and tomatoes in a stock pot. Simmer until vegetables are tender, about 45-60 minutes.
- Remove bay leaf. Purée tomato mixture in a blender and then strain through a fine sieve or colander.
- Return tomato mixture to stockpot.
- In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. Stir until smooth.
- Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
- Add sugar, salt, and pepper.
- If freezing ahead: Cool completely. Freeze in a gallon size freezer bag. Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda. Heat through but do not boil.
- If serving immediately: add 2 cups nonfat milk and 1 t baking soda. Stir until well mixed then serve.