Today’s post is for my sister-in-law Jiji, who graciously traveled thousands of miles this past summer in order to help heal my broken bones (and my broken spirit!). Thanks “Sis”, you were here when you were most needed; we could not have managed without you!
Jiji asked me for this recipe a few days back, so here it is my dear, your mom’s Cream of Tomato Soup….
This delicious creamy soup is a favourite of my husband’s as well. One of their mom’s many specialties, and a regular must on her table in the cold winter months during their growing up years. It has of course become a regular must on our table as well, and an all-time favourite of Maggie & Mona. A gentle warm reminder of their loving Nana.
8 medium size tomatoes
2 small potatoes
2 cups milk
cream to dribble on top before serving
place the tomatoes in a pan
boil some water in a kettle
pour over the tomatoes to cover
let stand one minute then core the tomatoes and remove their skin
chop them roughly & set aside
chop the onion, carrots, and potatoes and place in a pan
add a bit of olive oil, sea salt, and sautee for a minute or two
add the tomatoes to the same pan, salt, cover and simmer
do not add any liquid at this point, the tomatoes will bring their own liquid
simmer for about an hour or until the potatoes and carrots are soft when tested
blend with a hand held mixer, the mixture will have a thick-ish puree consistency
add the 2 cups of milk and return to the stove on medium heat
adjust salt if needed
simmer for a couple of minutes
if it is too thick, you may need to add a bit of water, it all depends on how juicy the tomatoes were. I added about a ½ cup of water to mine, just use your own judgement
dribble a bit of cream in each dish before serving