Monday, November 16, 2015

Homemade Tomato Soup

1 quart of canned tomatoes or 6 large garden-fresh tomatoes, cut into chunks or smashed.
2 tablespoons butter
1-1/2 cups milk
4 tablespoons flour
Salt & pepper to taste
  • Place tomatoes & butter in a saucepan.
  • Cover & simmer on low for 30 minutes.
  • Using a fine-mesh sieve, pour tomatoes into a bowl. You can throw out the peels and seeds. I usually give mine to my chickens.
  • Return juice to the pan.
  • In a large jar, add milk & flour and shake.
  • Using the fine-mesh sieve pour the flour/milk mixture into the pan.
  • Add salt and pepper to taste. I like to add 3/4 teaspoon of salt.
This same recipe can be made into creamed tomatoes (AKA tomato gravy). Just increase the flour to six tablespoons to thicken it to your preferred consistency.
Creamed tomatoes are usually served over biscuits.

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