Cream of Tomato Soup

Cooking Instructions

Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock; bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste. Reheat and serve piping hot with pepper ground into each bowl.

Wine Pairing(s)

B.R. Cohn 'Olive Hill' Cabernet Sauvignon

Domaine Rene Leclerc 'Combe Aux Moines' Gevrey Chambertin

J. Garcia Chardonnay

Jean-Claude Boisset 'Savigny-Les-Beaune' Bourgogne

Laura Zahtila Chardonnay

Matanzas Creek Cabernet Sauvignon

Rutherford Ranch Sauvignon Blanc

Nicolas Potel 'Cuvee Gerard Potel' Pinot Noir

Charles Krug Chardonnay

Woodbridge Cabernet Sauvignon