Tomato Soup

Photo Credit
The Editors
4 servings.
Preparation Method
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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.

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)

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.

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The Almanac Chefs

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