My wife suggested cream of tomato soup and this was my first experience making it. I added a carrot, a clove of garlic, and a stalk of celery to the onion sautee and pureed it along with some of the milk and tomato juice before adding it to the roux. Made the roux with the flour and a little corn meal(masarepa) to make it thicker. Also substituted some light cream for some of the milk, and served it topped with fresh, chopped basil and fresh black pepper. No extra salt was required because the tomato juice was salted.
Excellent, thick and creamy. Great on a cold, damp day with roasted potato wedges, crusty bread, and green beans.
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My wife suggested cream of tomato soup and this was my first experience making it. I added a...