Creamy Tomato Soup
This is so much better than the off-the-shelf creamed tomato soup that you'll never want to go back to that old childhood staple again! The complex flavor and creamy yet very slightly grainy texture make this soup particularly enticing. And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.
5 tablespoons (2 1/2 ounces) butter or margarine
1 tablespoon vegetable oil
1 cup (about 4 1/2 ounces) chopped onions (2 small-to-medium onions)
1 (one) 28-ounce can tomato puree or diced tomatoes
1/4 teaspoon thyme
1/2 teaspoon basil
a couple of shakes of black pepper
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 can (a scant 2 cups, 14 to 15 ounces) chicken broth
1/4 teaspoon baking soda
1 to 3 tablespoons sugar, to taste
1 (one) 12-ounce can evaporated milk
1/2 teaspoon salt
In a large saucepan, heat the butter or margarine and the vegetable oil over medium heat. Add the onion and saut* until softened and golden, about 10 minutes. Add the tomatoes (undrained), the thyme, basil, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.
If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot. Yield: about 8 cups, about 8 servings.
Nutrition information per serving (1 cup, 239g): 205 cal, 13.0g fat, 5g protein, 12g complex carbohydrates, 4g sugar, 2g dietary fiber, 34mg cholesterol, 607mg sodium, 444mg potassium, 157RE vitamin A, 18mg vitamin C, 1mg iron, 166mg calcium, 142mg phosphorus.
Reviews
01/26/2009
NO acid reflux with the addition of baking soda. This is similiar to our PA Dutch homestyle tomato soup but the addition of basil, chicken broth, and onions varies the simple Dutch recipe and makes it delicious. I forgot the sugar but didn't miss it from the final taste. We'll use this recipe in the future as it is creamy with evaporated milk. We used one can of evapo and 1/2 c. milk.
01/19/2009
Simply deliciouss! I consider this to be of restaurant quality.
01/14/2009
This would have been (and will be, again, with alterations) a great soup, if, the sugar wasn't too much - too sweet! The spices were a bit much, too. Maybe, no thyme, just 1/2 the basil or just some fresh parsley sounds better. The texture was wonderful and the chicken broth, evaporated milk, and onions were great flavors!
01/07/2009
Great Recipe! I multiplied the ingredients by 10 and made enough to serve 130 dinner guests, and added Grilled Cheese Sandwiches on the side. The soup was a BIG hit. Using a stick blender to puree the soup was easy, and resulted in a very smooth and creamy texture. I used 3 #10 cans of Contadina-brand diced tomatoes, and they worked quite well. A small sprinkle of fresh chopped parsley looked great for presentation. This recipe is definitely a "keeper."
02/06/2009
The soup is very tasty and has a mild tomato flavor. I was expecting the color of the soup to be red but mine turned out to be a light orange color. I did use 28 ounces of diced tomatoes called for in the recipe. I only used 2 teaspoons of sugar and that seemed to work well. Thank you for a good tomato soup recipe. Is there a way to get the soup more of a red color without changing the flavor too much? How long does the soup keep in the refrigerator?
You might try using a different brand of canned tomato or draining off a bit of the liquid. This soup will hold for several days under refrigeration. Frank from KAF.
02/06/2009
I really love this soup! Ever since Knorr stopped producing their cream of tomato soup, which I used to "doctor", I have felt bereft. I pretty much used the recipe according to directions substituting onion flakes and using non-fat 1/2 and 1/2. I'll be making it again when 15 ladies come to lunch. Thanks!
02/27/2009
This was delicious -- I've made it twice now, and am never going back to canned tomato soup. The second time I cut both the butter and sugar in half, and my husband didn't notice. (We both felt it was a little too sweet the first time). I didn't bother to puree it the second time. He likes it pureed, I like it chunky. I had a slight preference for the crushed tomatoes in puree over the diced tomato version.
04/05/2009
This is THE best tomato soup recipe I have ever come across. It is so very very very good and extremely easy to make.
09/12/2009
This is a wonderful recipe!! To add or enhance this recipe, I triple the amount of sugar in the soup. I call it my sweet tomato soup! It is AMAZING.
10/28/2009
Great tomato soup recipe. I used skim evaporated milk instead of regular evaporated milk and it worked very well. This recipe is a keeper. Best recipe that I have found for creamy tomato soup. Delicious!!
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