Cream of Tomato Soup
By Thom7747
This soup is flavored with brown sugar and topped with whipped cream.
- 6
Ingredients
- 4 Tablespoons butter
- 1 small onion, minced
- 1 tablespoon brown sugar
- 4 very ripe large tomatoes, 2#, chopped
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups hot milk
- salt and pepper
- 1/2 cup heavy cream, whipped
- chive blooms
Preparation
Step 1
Step 1: In a large saucepan over medium heat, melt 4 tablespoons of butter and sauté the onion until translucent, about 5 minutes.
1. Stir in the brown sugar, and the tomatoes, and simmer, covered, 15 minutes.
2. Puree in a blender or a food processor, 2 cups at a time, or press through a sieve.
Step 2: In the saucepan over low heat, melt the remaining butter, and stir in the flour.
1. Stirring constantly, beat in the milk, and cook, stirring, until bubbly, 1 to 2 minutes.
2. Add the tomato puree, and cook, uncovered, until just below boiling.
3. Add salt and pepper to taste.
To serve: Ladle into soup bowls and garnish with whipped cream and chive blooms.
Dividends: Nice cold.
To make ahead: Complete through Step 1, then finish just before serving.