While searching for more of Marie’s best recipes I found the one included here that is different from my cream of tomato soup recipe. I’ve included it because I remember now how excellent her soup was … and can be again when you make it.
Marie used a flour based white sauce to get the right consistency for a cream of tomato soup instead of cornstarch as I used in my recipe. Both methods work. Enjoy!
Quarter enough ripe tomatoes to make six cups.
One cup of diced celery
½ cup of diced sweet onion
2 tablespoons of sugar
Put four tablespoons of butter into a saucepan.
Melt the butter on low heat.
Add four tablespoons of flour.
Make a roux (i.e., stir it into a paste).
Add ½ teaspoon of salt and ¼ teaspoon of white pepper.
Add two cups of milk gradually while stirring.
Stir over low heat until the mixture thickens (about ten minutes).
Put the soup base ingredients into a one gallon pot.
Bring the mixture to a boil on medium high heat and then simmer it for twenty minutes on very low heat.
Process the simmered tomato mixture in a blender in small batches.
Strain each blended batch into the white sauce using a sieve or a colander.
Stir and adjust seasoning to taste.