It may have taken a while, but Fall finally came to Chicago. *sigh* Overcast, cold, windy….most certainly soup weather. I will most likely be having soup from a can tonight (not enough time to properly cook between work and bikram yoga), but if I did have time I would be making cream of tomato soup with side of crusty french bread. Here’s the recipe for a simple, old-fashioned cream of tomato soup from Marion Cunningham’s The Fannie Farmer Cookbook.
Pure Cream of Tomato Soup
Ingredients:
- 5 tablespoons butter
- 1/2 cup chopped onion
- 4 tablespoons flour
- 4 cups milk
- 1/2 bay leaf
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 3 cups tomatoes, chopped (fresh or canned)
Directions:
Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.
Note: I would probably top this soup off with a healthy dollop of white bean puree and a sprinkling of sharp cheddar cheese………..
