Old Fashioned Cream of Tomato Soup
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Serves/Makes: 10
Ready in: 30-60 minutes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 2 1/2 pounds canned diced tomatoes, undrained
- 1 1/2 cup tomato juice
- 1 1/2 cup V-8 vegetable juice
- 2 1/2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 cup sugar
- 2 cups heavy cream
Melt the butter in a Dutch oven or large saucepan over medium heat. Stir the flour in, continuing to stir until the mixture is smooth. Keep stirring until it is just starting to bubble. While stirring quickly and continuously, slowly add the milk and mix until it is incorporated and there are no lumps. Add the diced tomatoes, tomato juice, V-8 juice, salt, pepper, and sugar. Bring the soup to a boil then reduce the heat to a low simmer. Let simmer for 10 minutes then add the heavy cream, stirring for 2 minutes. Let the soup cook for another 5 minutes or until heated through. Serve the cream of tomato soup hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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