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Cream Of Tomato Soup Using Milk

Microwaverina's picture
Ingredients
  Ripe tomatoes 4 Medium, cut into 1-inch chunks
  Chopped onion 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Bay leaf 1
  Butter/Margarine 2 Tablespoon
  All-purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Celery seed 1⁄8 Teaspoon
  Milk 1 1⁄3 Cup (21.33 tbs)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In 1 1/2 to 2-qt casserole place tomatoes, onion, sugar and bay leaf, combine well
3) Cover the casserole.
4) Microwave at High 7 to 10 minutes, or until tomatoes soften and flavors blend, stirring once or twice during cooking.
5) Sieve mixture (about 1 to 1 1/2 cups) and keep aside.
6) In 1 to 1 1/2-qt casserole melt butter at High 30 to 45 seconds.
7) Stir in flour and seasonings.
8) Blend in milk.
9) Microwave at High 4 to 5 minutes, or until thickened and bubbly, stirring after 2 minutes and then every minute.
10) Slowly add tomato mixture to thickened sauce, stirring constantly.

SERVING
11) Serve the soup immediately.
12) Top individual servings with croutons or crisp, crumbled bacon, if liked.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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