Prep 30 mins
Cook 20 mins
This is the tomato soup the canned soup companies dream of. Can be made with Italian style or grape tomatoes.
- 3 1⁄2 cups skinned seeded and quartered Italian-style tomatoes
- 2⁄3 cup canned tomato sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 teaspoons kosher salt
- 1⁄8 teaspoon fresh ground pepper
- 2 cups milk
- 1 tablespoon finely diced sweet onion
- 1⁄4 teaspoon celery salt (or celery seed)
- 1⁄2 teaspoon sugar
- 1⁄2 bay leaf
- 1 whole clove
- 1⁄8 teaspoon baking soda
- 1 teaspoon fresh finely chopped scallion
- In a 8 quart stock pot, bring fresh tomatoes and canned tomato sauce to a boil.
- Lower heat, and simmer 10 minutes.
- Add onion, celery salt, sugar, bay leaf and clove to tomato mixture.
- Simmer 5 more minutes.
- While tomatoes are simmering, melt butter in a small sauce pan.
- Sauté onion until tender and golden.
- Remove onion and set aside.
- Add flour, salt and pepper to the oil to make a thick paste.
- Slowly add milk, and heat over medium heat until milk is thickened.
- Stir continuously, do not boil.
- After tomatoes have simmered 15 minutes, remove bay leaf and cloves.
- Puree with hand-held mixture.
- Add baking soda.
- Slowly add milk mixture, stirring constantly.
- Heat 1 minute.
- Add scallion as garnish when served.
- Serves 4-6.