Cream of Tomato Soup

Long time no post...it seems time is flying by these days. As usual nothing was in the fridge or cupboard last night so I used some canned goods and cream from a dinner party the weekend before to make this yummy soup. Tomato soup is one of my favorites and always tastes good to me! This was my first time making it from scratch.

I used the basic concept of a recipe I found on epicurious and changed it to suit how I wanted the soup to taste. A good tip from this one...use some baking soda in the tomatoes before you put them in the milk so it won't curdle. Here is the epicurious recipe: http://www.epicurious.com/recipes/food/views/Pure-Cream-of-Tomato-Soup-40044

Here is what I did.

Ingredients and instructions:

5 tbsp butter
1/2 onion, diced
5 tbsp flour
2.5 cups skim milk
.5 cup of heavy cream
1 cup vegetable stock
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
1.5 tsp sugar
1/2 tsp baking soda (for tomatoes)
1 can (28 oz) whole tomatoes in tomato puree (not water)
1 small can of tomato paste
2 cups of tomato puree (I use the Molisana brand in the glass bottle)

Melt butter in large saucepan. Add onion and cook until soft. Add flour and let cook for 1-2 minutes or so. Slowly add all the remaining ingredients except the tomato items and the baking soda. Add the baking soda to your whole tomatoes in a separate dish. Now add all the tomatoes items to the soup. Stir and bring to a simmer. Take off the heat. Put the soup through a strainer (don't forget to catch it!), and use a wooden spoon to get all the liquid out from the tomato and onion bits. Save what is left and serve over some fried up polenta. I did this and it was very good! Waste not want not, right? Taste the soup and adjust flavour with salt/pepper/thyme to your liking. Reheat and serve.

No picture as it is all gone...the baby really liked it too (with some alphabet pasta mixed in)!