Creamy or not Tomato Soup
From: Grand-Mamie, Quebec, Canada
Comments: A thick, delicious soup!
Tomato Soup
  • 1 [28-ounce / 798-mL] can tomatoes
  • 1 thyme sprig
  • 1 onion, minced
  • Celery pepper, to taste
  • 3 teaspoons [15 g] butter
  • 1 teaspoon [5 g] sugar
  • 4 teaspoons [11.5 g] flour
  • Salt and pepper, to taste
Creamy Tomato Soup
  • Milk
  • Tomato soup
Tomato Soup
  • Heat together tomatoes, thyme sprig, minced onion and celery pepper; simmer for 20 minutes.
  • Beat together butter, sugar and flour.
  • Stir into soup.
  • Serve.
Creamy Tomato Soup
  • Keep tomato soup warm.
  • Into a clean casserole, heat some milk, over low heat, watching carefully not to let it boil or spill.
  • Both, soup and milk, must be really hot, even though not boiling.
  • To prevent milk from curdling, it is important to pour the hot tomato soup into the hot milk and not the other way around.
  • So, into individual bowls, slowly pour hot tomato soup into hot milk without stirring, both having to be served 'separately'.
  • Salt and pepper; serve immediately.