★ Tomato Cream Soup
Ingredients
Directions
In a saucepan, combine 1 quart rich milk, 1–1½ tablespoons flour, 1 cup strained tomato, and 1 teaspoon salt.
Heat the mixture, thickening with flour, adding tomato, then salt; serve hot.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Rich milk (in the method)
- Adds richness and body, giving the soup a smooth, creamy mouthfeel.
- Flour (in the method)
- Thickens the liquid as its starch swells when heated, giving the soup body.
- Strained tomato
- Provides the main tomato flavour, acidity and colour.
The step that matters
Thickening with flour. Flour must be well mixed into the milk so it does not clump, then heated so its starch swells and thickens the soup. Adding it unevenly or without enough heat leaves lumps or a thin soup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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