Fannie Farmer Cream of Tomato Soup

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

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Prep Time: 2 min.
Cook Time: 30 min.
Servings: 4

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!

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Careful when adding baking soda to tomato mixture!

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.

More Fun Discoveries

4 thoughts on “Fannie Farmer Cream of Tomato Soup

Add yours

  1. I always thought the Boston Cooking School Cookbook was more of a “I am smarter then you cook book because of my too many steps in the process.” LOL…The soda was to add drama to the bowl of simple soup with the foam. If you wanted a tomato soup with out foam you added butter or olive oil to it to hold the foam down while cooking. Tomatoes foam when they cook and milk just adds to that foaming process. I chuckle every time I see a cooking show when a dribble of olive oil is added to cream soup when serving because the only soup that should have that is cream of tomato. You never see them make cream of tomato because it is too messy. It is all about the optics on TV.

    The better way to make cream of tomato is to start with sweating your celery, onion and finely chopped carrots in the bottom of the stock pot. Next a rue of butter and flour is added to the cooked vegetables to thicken the soup. Keep the temperature down on the stove top. Add the puree of tomato next a little at a time at first. After that add the milk and seasonings. You can run the soup through a blender if you want it real smooth. We didn’t do that because we didn’t own one then and straining it seemed like a waste of food and end up burning yourself in the process. Today most people just open up a can of tomato soup.

    Liked by 1 person

    1. Wow – I had no idea. That makes a lot of sense. Adding the veggies first makes sense, too. I rarely use a blender and when any recipe calls for running through a strainer I’m hard pressed to do so – it’s just one more step, and does it really need to be smooth? I mean my family could care less.

      Thank goodness for can openers!!!

      Like

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