Cream Of Tomato Recipe

Name: Cream Of Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ripe tomatoes; 2 cups milk; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon white sugar; 1/4 cup milk; 1/4 teaspoon baking soda; 1 pinch dried basil; 1 pinch dried oregano; 1 pinch dried marjoram

Servings: persons

6 ripe tomatoes
2 cups milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon white sugar
1/4 cup milk
1/4 teaspoon baking soda
1 pinch dried basil
1 pinch dried oregano
1 pinch dried marjoram

1
In a saucepan, heat the tomatoes and cut them in small pieces. (If you use the fresh ones, put the tomatoes into a boiling bath until the peel cracks. Peel them and proceed the same way)
2
Heat the 2 cups of milk in another saucepan.
3
Mix flour, salt, pepper, sugar and 1/4 cup milk in a small dish until smooth. Stir the flour mixture into the simmering milk until it thickens. DO NOT BOIL.
4
Stir the baking soda into the hot tomatoes. When the fizzing slows down, add slowly to the hot milk. Simmer a few minutes, adding basil, oregano, and marjoram to taste.
5
Note: If you want a creamy cream of tomato, you will have to put your tomatoes through a sieve or a food processor before you mix them with the milk.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ripe tomatoes, 2 cups milk, 1 tablespoon all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Cream Of Tomato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Tomato

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