Cream of Tomato Best Dishes

Sunday, March 11, 2018

Cream of Tomato

"Best achieved with fresh ripe tomatoes, however also excellent with canned tomatoes. If you use fresh herbs, you will want more than dried (in share, 3 times greater). I ate this soup for the first time after I visited an aunt. She made this just for me. Over the years, I made my very own model to healthy the taste I remembered. Here it's miles. Bon appetit."

Ingredients :

6 ripe tomatoes
2 cups milk
1 tablespoon all-motive flour
half of teaspoon salt
1/four teaspoon ground black pepper
half of teaspoon white sugar
1/4 cup milk
1/4 teaspoon baking soda
1 pinch dried basil
1 pinch dried oregano
1 pinch dried marjoram

Instructions :

Prep : 5M	Cook : 4M	Ready in : 30M

In a saucepan, warmness the tomatoes and cut them in small pieces. (If you use the clean ones, positioned the tomatoes into a boiling bathtub until the peel cracks. Peel them and continue the identical way)
Heat the two cups of milk in every other saucepan.
Mix flour, salt, pepper, sugar and 1/4 cup milk in a small dish until easy. Stir the flour combination into the simmering milk until it thickens. DO NOT BOIL.
Stir the baking soda into the hot tomatoes. When the fizzing slows down, add slowly to the hot milk. Simmer a few minutes, including basil, oregano, and marjoram to taste.
Note: If you need a creamy cream of tomato, you'll need to placed your tomatoes via a sieve or a food processor earlier than you blend them with the milk.

Notes :

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