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Creamed Tomato Soup

By Jeanette Schmidt

Fri, Nov 15th, 2013
Posted in All Columnists

By now the garden is done producing for another year, except the carrots still in the ground.

We did find out carrots don’t survive even when covered with straw, so we will have to dig them soon.

It was really hard to let all of the green tomatoes go to waste, so I thought I would try the paper bag ripening method... The green tomatoes are first washed and dried and then put in a brown paper bag with a banana, which produces a ripening gas as a “booster” source of ethylene (I had to look that one up). It usually takes one - two weeks in the house in a bag to ripen.

I just checked my bag and they really are ripening and it’s been 1 1/2 weeks. The banana might be rotten before it’s time to take out the tomatoes... It will be a close tie.

There should be enough to make one more batch of tomato soup. This method should be much better than leaving them on the counter to ripen with a swarm of fruit flies around them. The early tomatoes have been canned, frozen or made into juice and salsa for this winter.

With the chilly weather on our doorstep, it’s time to make that batch of soup. I just read some benefits of making home made soup........1) It’s relaxing because there’s no fast way to eat hot soup, 2) It’s comforting when you’re not feeling good, 3) It can be low in fat, if broth based - cream based on the other hand, not so much, 4) It’s usually easy and healthy, especially if home made, 5) It usually makes enough for more than one meal.

Even though the tomato season is done, this recipe can be made with canned or frozen tomatoes but if you happen to have a few ripening in a bag....all the better. The recipe comes from my mother-in-law......she said it was “gramp’s” favorite and they liked to serve it over toast. Now I think it goes best with grilled cheese sandwiches.......yum!

Creamed Tomato Soup

4-5 C tomatoes (blended)

3 C milk

1 t baking soda - helps with the acidity

Chunk butter (1 T)

Salt & pepper to taste

Sugar to taste

If using fresh tomatoes, slip skins from them. Blend enough tomatoes to make 4-5 cups. In a large sauce pot, bring tomatoes to a boil, then simmer a couple of minutes. Remove from heat and add baking soda, stir. Watch as it will foam. Add milk and season. Then add butter and return to low heat.

Stir until butter is melted and pot is steaming....DO NOT BOIL (soup will curdle). Add about 1 t sugar.

Yield about 4 servings

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