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Recipe for :

Cream of Tomato Soup

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"This recipe comes from Cosa Bolle Italian Newsletter. ".


1 1/4 lbs. tomatoes
2 bay leaves
2 cloves
Half an onion
1 tsp. sugar
1/2 cup butter
3 Tblsp. flour
1 quart whole milk
Grated Parmigiano cheese

  • Wash the tomatoes, chop them, and put them in a pot with the bay leaf, cloves, onion, basil, sugar and salt to taste.
  • Cook for about 10 minutes, then put the mixture through a food mill and keep it hot.
  • Make a béchamel sauce with the butter, flour and milk, season it with a pinch of salt, and stir constantly as it thickens so it comes out smooth and creamy.
  • Stir the cream into the tomato mixture, ladle it into bowls, and serve with grated cheese on the side.

Serves 6

Shirley Cline