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Cream of Tomato Soup  
1 lb. Ripe Tomatoes  
1 Onion  
2 oz. Butter  
2 oz. Flour  
1 Gill Water  
4 Peppercorns  
2 Bays Leaves  
1 Pint Salt  
Heat half the butter and saute sliced onion and tomatoes with bay leaves and peppercorns. Add water and simmer until soft. Rub through Sieve. Heat remaining butter in a pan, and stir in the flour. Cook for several minutes and gradually add the milk. Bring to boil and cook until smooth and thickened. Season well. Reheat puree, take both pans off heat, ensure contents are not boiling and then whisk together with egg whisk. Add a little cream. Serve with grated cheese on top.
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