We have been on a major cream of tomato soup kick here at our house. My daughter requests it every week for school lunches, the baby devours it and my husband and daughter #2 have voiced their love for the soup as well.
The recipe I use is a spin off of Ina Garten’s recipe. I made a few modifications from the original and opted to peel the skins off of my tomatoes and puree in a blender rather than use a food mill.
3 tablespoons good olive oil
2 white onions, chopped
2 carrots, peeled and chopped
3 large cloves of garlic, minced
5 large tomatoes
1 teaspoons sugar
1 tablespoon tomato paste
3 cups vegetable stock
2 teaspoons salt (or to taste)
1 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk or soy milk
salt to taste
Fill a large pot with water and bring it to a boil. Place your tomatoes in the boiling water and let them sit for 3-4 minutes. Remove them with a slotted spoon and place them in a bowl filled with cold water.
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat, add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
While the soup cooks, make your cream sauce by melting the butter over medium heat in a medium-sized sauce pan. Add the flour and cook for 2 minutes until bubbly. Slowly add the milk and whisk briskly to prevent lumps. Cook over med/low heat until thick and bubbly.
Once the soup is cooked, stir in the cream sauce and process in a blender until smooth. Pour back into the pot, reheat and serve.