Description
Best done with fresh ripe tomatoes, but also very good with canned tomatoes. If you use fresh herbs, you will need more than dried (in proportion, 3 times more). I ate this soup for the first time when I visited an aunt. She made this just for me. Over the years, I made my own version to match the taste I remembered. Here it is. Bon appetit.
Ingredients
- 6 ripe tomatoes
- 2 cups milk
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon white sugar
- ¼ cup milk
- ¼ teaspoon baking soda
- 1 pinch dried basil
- 1 pinch dried oregano
- 1 pinch dried marjoram
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4