Cream of Tomato Soup

Cooking Instructions

In a soup pot over medium heat, melt the butter and add the celery, onion, cloves, and basil. Cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour and cook for a minute or so, then stir in the tomatoes, baking soda, and stock. Cover and simmer for 20 minutes.

Let cool briefly, then puree in a blender, in batches if necessary, until smooth. Return to the pot, add the milk or cream, and season to taste with salt and pepper. If the soup is too thick, thin it with additional milk, cream, or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water), stir in a little tomato paste to bring up the flavor. Reheat and serve piping hot with a little pepper ground into each bowl.

Wine Pairing(s)

Columbia Crest Chardonnay 'Two Vines'

Louis Latour Puligny-Montrachet

Ariel Non-Alcoholic Chardonnay

Bohemian Highway Chardonnay

Woodward Canyon 'Artist Series #12' Cabernet Sauvignon

J Pinot Noir

Albert Bichot 'Clos des Ursulines' Pommard

Banrock Station Chardonnay

Bad Fish Reserve Chardonnay

Ata Rangi Sauvignon Blanc