Tomato Soup – Attempt #1.
CAUTION: Do not make this recipe as described below.
Soup is big in our household, and I wanted to give this one a try. Canned tomato soup is fine, but what if you could make your own tomato soup? The fact that this recipe uses canned tomatoes is besides the point – more about that later, however.
Cream of Tomato Soup Recipe
Prep Time: 2 min.
Cook Time: 30 min.
Notes: I didn’t remove the onion from the milk. I’m fine with more fiber in the diet. Also didn’t use a double boiler for scalding the milk. This was probably a safeguard when cooking milk over a flame.
Substitute cornstarch for flour to make it gluten free.
Watch out when you add the soda to the tomatoes! That was a bit of a home chemistry experiment and almost sent red tomato lava all over the stove!
This soup is a lovely shade of pink. I was a little concerned about the lack of tomato flavor, so added all of the leftover tomato bits from the strainer back into the soup. Again, fiber is a good thing.
The soup came out thick and creamy alright, but did not taste like your typical tomato soup at all. In fact, it was kind of disgusting. Barely edible by the adults. Inedible for the teenage crowd.
So, this got me thinking.
What if the recipe assumed a different size of canned tomatoes? I used a standard, smaller size can. What if it was supposed to be a larger size? The 14.5 oz vs. 28 oz? I’m not sure if that was the problem, but we’ll give this recipe one more go with some tweaks and see if I can win my children’s trust back.
About the Cookbook.
Today’s recipe for creamy tomato soup comes from the famous Fannie Farmer Boston School of Cooking cookbook, which I picked up at a local thrift shop for $5 USD (still giddy about this find). Fannie Farmer’s cookbook was published in various editions from the late 1800 through the 1920s and is given credit for standardizing cooking measurements (none of this ‘1 teacup full’ or ‘a large round spoonful’) which I suppose is a good thing, but makes the final product less of a surprise.