Cream of Tomato Soup (Without the Cream)
It’s a keeper, mom” – those were the words spoken by my daughter last night after I made a my newest version of her favorite soup: Cream of Tomato. Music to my ears after a week of strike-outs (Rice and Shrimp Salad with Peas, Low Fat Italian Meatballs – frankly, I should have known better than to try something low-fat linked with the word “Italian”).
- Melt the butter in a saucepan and add the minced onion.
- Saute until the onions over low heat until they are softened, about 10 minutes.
- Add the tomatoes, thyme, and basil.
- Bring the mixture to a low simmer and cook for 10 minutes.
- Remove from heat and let cool for 10 minutes.
- Puree the soup in a blender and pour into a medium soup pot.
- In a small bowl, combine the flour, broth, and water, whisking until smooth.
- Add this mixture slowly to the pot of soup, stirring constantly.
- Cover and simmer over low heat for 40 minutes.
- Stir in the baking soda (the soup will foam up briefly but not to worry), sugar, and milk.
- Heat to a low simmer and pour into soup bowls.
- Top with homemade croutons or a dollop of sour cream and a few sprigs of chives.