Cream of Tomato Soup -- Quad-Cities Online Recipe Book
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Cream of Tomato Soup

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Ingredients

4 tablespoons butter
1/2 pound yellow onion, sliced (about 1 medium to large onion)
2-1/2 to 3 pounds fresh and ripe tomatoes, quartered
6 cloves garlic, chopped
1 can (6 ounces) tomato paste
1/2 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2 to 3 cups cream (also can use whole milk or half & half)
1/2 teaspoon white pepper

Instructions

In a large stock pot, sauté the onions in butter over medium heat for 4-5 minutes to soften (do not brown). Add tomatoes, garlic, tomato paste, black pepper, thyme & bay leaf and cook for 30 to 40 minutes. Remove bay leaf. In batches, puree this mixture in a blender until smooth in consistency. Strain through a sieve. Discard pulp. Place soup back in the stock pot and add 2 to 3 cups cream and white pepper. Heat through and serve.

Linda Enders, Port Byron



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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