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.
What 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.