Marie’s Cream of Tomato Soup - ☺

Maries Cream of Tomato Soup

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!


Soup base:

Quarter enough ripe tomatoes to make six cups.

One cup of diced celery

½ cup of diced sweet onion

2 tablespoons of sugar

White sauce:

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.