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Cream of Tomato Soup | www.tasteandtellblog.com

Last week, my complaint with this book was that the recipes are vague. This week, my complaint is that there are so many different editions of this book there are out there. I never have really understood doing different editions, and changing so many things, in the first place. Why not just write a new book? For this soup, before I made it, I got online to see if there was anyone else out there that had made it that I could read some reviews about it. Well, I did find a few, but the recipes were completely different. I just don’t understand that!!

The reason I chose this recipe was that I was wanting to make something with the bounty of tomatoes I have in my backyard right now. So I go to the index to look up tomatoes. Unfortunately, most of the recipes weren’t recipes that used fresh tomatoes. In fact, this soup can be made with canned or fresh. Although fresh is a lot more work, I’m sure the result is worth it. This soup really was quite delicious. I definitely had my doubts, more than once. It’s the strangest soup recipe I’ve ever made – you basically make a bechemel sauce that you add in the makes the “cream” part. So different, but it totally worked here.

I’m going to start doing the Cookbook of the Month posts a little different now, adding this “notes” section to explain what I changed or what I would change if there is a next time.

Notes:

  • For the white sauce – the recipe calls for a small onion – and it’s probably best if your onion is quite small. Mine was a regular sized onion, but it stuck halfway out of the sauce. I think the flavor would have picked up better if the onion was fully submerged.
  • I think the ratio of tomato mixture to white sauce was a bit off. Next time, I would either do 1 1/2 times the tomato mixture, or cut the white sauce down my about half. It was good, but I wish the tomato flavor would have screamed at me more.
  • You will definitely need salt. I had to add a bit more than I wish I would have, but it really helped.
  • If you make the croutons right before serving, they will still be a bit soft, even if they get toasted on all sides. But they were actually quite good that way – it was like I had little bits of buttered toast in my soup. The rest of the croutons dried out more after about 30 minutes, and then resembled regular croutons.

Recipe Rating: 3.8 out of 5

Cream of Tomato Soup
adapted from Joy of Cooking

Makes about 5 1/2 cups

2 cups canned or seeded, skinned, cut up fresh tomatoes
1/2 cup chopped celery
1/4 cup chopped onion
2 teaspoons sugar
4 cups White Sauce (recipe follows)
salt and pepper
Croutons, for serving (recipe follows)

Combine the tomatoes, celery, onion and sugar in a large pot. Simmer together, covered, for about 15 minutes. Put the mixture in blender or food processor (work in batches if needed) and puree until smooth. Add back into the pot.

Add in the white sauce, then season with salt and pepper to taste. Warm the soup and then serve with homemade croutons.

White Sauce

Makes 4 cups

8 tablespoons butter
7 tablespoons flour
4 cups milk
1 small onion studded with 8-10 while cloves
2 small bay leaves
fresh nutmeg

Preheat the oven to 350F.

Melt the butter over low heat in an oven proof pot. Add in the flour and cook for a few minutes. Slowly stir in the milk, whisking to avoid any lumps. Add in the onion and bay leaves. Stir the sauce until thickened and smooth, 10 – 15 minutes.

Once slightly thickened, place the pot in the preheated oven. Cook in the oven for about 20-30 minutes until sauce has completely thickened.

Strain the sauce. Grate in a dash of fresh nutmeg.

Soup Croutons

Bread, cut into small cubes
butter
olive oil

Heat the butter and olive oil in a pan. Add the bread cubes and stir to mix. Saute the bread cubes in the oil until toasted on all sides.

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12 Responses to Cookbook of the Month Recipe – Cream of Tomato Soup

  1. Kim says:

    I don't get why you would have so many editions to a cookbook either. I agree with you on that one. The soup looks beautiful and I love the croutons on the top. This would go perfect with that grilled cheese I've been craving : )

  2. Frieda says:

    I think you would like Ina Gartens Creamy Fresh Tomato Basil soup. Only takes about 4 pounds of fresh tomatoes and definitely worth it~

  3. Rosa's Yummy Yums says:

    That is a delicious and refined soup!

    Cheers,

    Rosa

  4. Grace says:

    very interesting. i'm fascinated by the white sauce and its inclusion of onion. it sure makes a lovely color!

  5. kat says:

    I think what happens with Joy is is gets updated with the times so they may modernize the recipes. We love our copy of it & it is well used but I think I tend to use it as a launching pad for things. I do find that you have to read the full recipe before starting since they don't list all the ingredients up front.

  6. Sophie says:

    I love the new notes section! I like hearing tips when it comes to recipes, especially for foods I've never tried before. I don't even know that I've ever had a tomato soup before! Sounds like it'd make a great lunch though.

  7. Abby says:

    That's quite a cookbook for a month! And I don't get editions, either, but in this case didn't the grandson revise it? Not that that's a good reason!

  8. Maria says:

    I am ready for soup season!

  9. Patsyk says:

    I love creamy tomato soup! You are so right, the extra work of using fresh tomatoes is really worth it.

  10. Emily says:

    This does sound like a unique recipe. I guess the bechamel thickens the soup instead of just adding cream at the end.

    It sounds great! You should see out counter; it's full of tomatoes from our garden.

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  12. Psychgrad says:

    Interesting sounding recipe. I don't get the whole multiple editions either. Maybe if it's a classic and the authors update it once or twice. Other than that, it just seems like a way to make more money — add addition versions because there is already name recognition for the book.

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