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A Cooking Adventure with Thom

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Cream of Tomato Soup

Jacqueline Heriteau
A Feast of Soups Cook Book

Servings: 6




This soup is flavored with brown sugar and topped with whipped cream.



4 Tablespoons butter

1 small onion, minced

1 tablespoon brown sugar

4 very ripe large tomatoes, 2#, chopped

2 tablespoons butter

4 tablespoons all-purpose flour

4 cups hot milk

salt and pepper

˝ cup heavy cream, whipped

chive blooms

Cooking Method

Step 1:  In a large saucepan over medium heat, melt 4 tablespoons of butter and sauté the onion until translucent, about 5 minutes. 

  1. Stir in the brown sugar, and the tomatoes, and simmer, covered, 15 minutes. 

  2. Puree in a blender or a food processor, 2 cups at a time, or press through a sieve.

Step 2:  In the saucepan over low heat, melt the remaining butter, and stir in the flour.

  1. Stirring constantly, beat in the milk, and cook, stirring, until bubbly, 1 to 2 minutes. 

  2. Add the tomato puree, and cook, uncovered, until just below boiling.

  3. Add salt and pepper to taste.

To serve:  Ladle into soup bowls and garnish with whipped cream and chive blooms.


Dividends:  Nice cold.


To make ahead:  Complete through Step 1, then finish just before serving.

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