Cream of Tomato Soup
1 can whole tomatoes, 28 ounces
2 slices onion
1 bay leaf
1 tsp sugar
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
In a 2 quart saucepan, combine the tomatoes, onion slices, sugar, and seasonings.
Bring to a boil and then lower heat; simmer for 10 minutes. Remove from the heat and cool slightly.
Press the tomato mixture through a sieve or a food mill, saving the juice that is extracted. Discard the solids.
In another saucepan, melt the butter.
Stir in the flour and cook for a few minutes, stirring frequently.
Add the milk; stir and continue cooking until mixture is thickened and bubbly.
Ladle into bowls.
Slowly add the tomato 'juice' into the white sauce, stirring constantly.
Pairs Well With
This simple recipe is a delicious change from canned tomato soup. Like its canned counterpart, this version also goes great with a grilled cheese sandwich.