Whenever I had a sore throat, I used to buy Campbells’ Cream of Tomato Soup; that was before I learned how to make it myself.
This homemade version is better than the canned one. My children and I love this nutritious soup, which is a meal in itself.
A variation from the recipe below is putting cooked rice instead of noodles. To make it more scrumptious, add a raw egg at the last stage of cooking instead of the quail eggs and stir the raw egg into a thick, yummy soup.
Cream of Tomato Soup
This homemade tomato soup with a swirl of cream is better than the canned version. Adding quail eggs and noodles makes it a one-bowl-meal.
- 2 tablespoons cooking oil or olive oil
- ¼ cup (60 grams) butter
- ½ cup chopped white onions
- 2 tablespoons all-purpose flour
- ½ kilogram firm, red tomatoes - blanched, peeled, seeded, chopped and pureed; or 1 large can (2 cups) whole or chopped tomatoes pureed with liquid
- 1 cup hot water
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 cup fresh milk or ½ cup evaporated milk and ½ cup water
- 12 quail eggs - hard boiled and shelled
- ½ cup salad noodles - cooked according to package instructions
- 2 tablespoons chopped celery stalks
- cream for garnish
In a large, heavy saucepan over low fire, heat and add butter.
Saute onions until transparent.
Add flour, stirring continuously for 2 minutes.
Then add tomatoes, stirring continuously for another 2 minutes.
Slowly pour hot water into mixture.
Season with salt and pepper.
Simmer for about 10 minutes or until raw tomato taste is gone.
Add the sugar.
Stir continuously to prevent lumping.
Slowly pour in milk.
Adjust amount to taste.
Add eggs, noodles, and celery and simmer another 3 minutes.
- Swirl a few tablespoons of cream before serving.
- Best with hot toasted garlic bread on the side.
This recipe can also be found in my book “The Secret is in the Sauce : Cookbook for Noncooks” published in 1996 by Bookmark.