Potage Crème de Tomate

Cream of Tomato Soup

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 shallots, minced
  • 2 garlics, minced
  • Butter
  • 4 tablespoons


  1. Sauté shallots and garlic in a chunk of butter for about 3 minutes. Do not brown. Add flour. Stir-cook another minute.
  2. Add tomatoes and soda. Stir-cook until hot. Add cream, milk, salt, sugar, and pepper. Bring just to a boil. Grind through a food mill and into a clean pan. Heat to hot. Remove, and swirl-in a large piece of butter. Taste and adjust seasonings