Soup
Fannie Farmer’s Cream of Tomato Soup
A smooth milk-and-tomato soup whose carefully sequenced method keeps the dairy creamy instead of curdled.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 can (28 oz) whole peeled tomatoes
- 2 tsp granulated sugar
- 1/4 tsp baking soda
- 4 cups whole milk
- 1 thick slice yellow onion
- 1/4 cup all-purpose flour
- 1/3 cup unsalted butter
- 1 tsp kosher salt
- 1/8 tsp black pepper
Make it happen
Directions
- 1
Simmer the tomatoes and sugar in a saucepan for 15 minutes. Blend or press through a food mill until smooth.
- 2
Stir the baking soda into the tomato mixture; it will foam briefly.
- 3
Meanwhile, warm the milk with the onion until steaming. Remove the onion.
- 4
Whisk the flour with 1/2 cup cold water until smooth, then whisk it into the hot milk. Cook gently for 5–7 minutes, stirring, until lightly thickened.
- 5
Remove both pans from the heat. Slowly whisk the tomato mixture into the milk mixture.
- 6
Add the butter, salt, and pepper. Warm gently if needed, but do not boil after combining.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.