A fresh nutritious soup perfect as a first course and complete. The tomato, is the richest of useful substances for our health, making this recipe a real concentrate of well-being with antioxidant properties and anti-cholesterol, the friend of our arteries and a perfect elixir of youth. Fanciful idea to eat healthy, with an eye to the taste, and a well-being! In the summer there are the best tomatoes, red and fragrant, of all qualities and sizes, so why not try this great tomato soup. Fluent in winter as a hot soup, it is equally inviting and tasty in summer at room temperature, served with extra oil and basil leaves. As often happened with simple dishes, this dish has undergone some minor variations applied to each family, according to personal taste, as for example, the addition of a fried onions or leeks or onions, carrots and celery.
1 tsp sugar
1 tbsp butter
1 cup flour
4 cups milk
1 tsp cornflour
Salt to taste
Bring tomatoes, and chopped onion to a boil and keep at a low heat for 10 minutes. Remove from the heat.
Puree tomato mixture in the blender, after it has cooled down and strain.
Heat butter in pan. Add 3 cups milk and sugar and bring to just below a boil. Mix flour and the last cup of milk in a container. Slowly pour into milk mixture stirring constantly, simmer until thickened. Add the tomato mixture.
Mix the cornflour with a little water and pour into the soup.
Serve hot with cream and bread.