Cream of Tomato Soup

Cream of Tomato Soup

As tomato growing season draws to a close, I seem to enjoy each fresh tomato even more. The season is never long enough. Every one I harvest from now, until the first frost, is extra special. One of my favorite dishes made with fresh tomatoes, is this cream of tomato soup. I made it in a class recently, and people seemed to love it as much as I do. It is full of fresh tomato flavor.

I enjoy it served hot, but have been known to eat this soup cold, too. I prefer to use fresh tomatoes, but have also used my home canned tomatoes in a pinch. If you want a stronger tomato flavor- use a couple extra tomatoes.

Cream of Tomato Soup

 3 medium-sized ripe tomatoes

1 small onion, chopped fine

1 rib celery, chopped fine

Pinch of sugar, optional

3 whole cloves

1 small bay leaf

3 T. butter

3 T. flour

1 t. salt

3 c. milk

Peel and chop tomatoes. Place tomatoes in saucepan with onion, celery, sugar (if adding), cloves and bay leaf. Bring mixture to a boil; reduce heat and cover, simmering 15 minutes. Melt butter in a large saucepan then stir in flour and salt. Cook mixture until bubbly. Add milk and cook until thickened stirring constantly. Puree tomato mixture through strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 6.