Order Your Almanac Today!

Tomato Soup

Photo Credit
Pixabay
The Editors
Yield
4 servings.
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Boil
Simmer
Sources
The Country Innkeepers' Cookbook
Print Friendly and PDF

There’s nothing special about this recipe’s ingredients, but they all come together somehow to produce a lovely classic tomato soup. We’ve never tasted better.

Ingredients
3 cups peeled tomatoes, fresh or canned and drained
1 teaspoon baking soda
1 pint milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
flour (optional, for thickening)
Instructions

Bring the tomatoes to a boil and simmer for 10 minutes. Mash the tomatoes with a potato masher.

Add the baking soda. Let the foam subside and add milk, salt, pepper, and butter.

Heat but do not boil, and serve immediately.

Optional: If you would like the soup to be thicker, add in a couple teaspoons—one at a time—of flour to the pot, whisking and tasting until you achieve the desired consistency.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Naomi (not verified)

1 year 2 months ago

It's nice to know that I can make a lovely tomato soup without flour, as most recipes I've seen call for it. As stated in the post, flour can be added if one wants a thicker soup, but that is not a requirement for my personal taste, especially since I cannot have grain products in my diet at this time.

Gary kujat (not verified)

7 years 3 months ago

The tomatoes are ripening on the vines I tried your recipe and discover one ingredient missing and that is flour, It thickens the soup nicely