Cream of Tomato Soup

Cream of Tomato Soup
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Jennifer Grahovac, Vermont Agency of Agriculture

5 tablespoons butter
1/2 cup chopped onions
4 tablespoons flour
3 cups milk (use 1 cup half and half and 2 cups milk for extra creamy)
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
Pinch baking soda
4 cups tomatoes, chopped (fresh or canned)

Melt butter in stock pot.

Add onions and cook over medium heat until onions are soft.

Sprinkle in flour and stir to make a roux.  Cook for a few minutes.

Slowly add milk, sugar, and salt and cook until thickened.

Add baking soda to tomatoes, stir to dissolve.

Add tomatoes to stock pot.  Bring to simmer.

Serve warm.