Cream of Tomato
""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
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6 ripe tomatoes
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2 cups milk
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1 tablespoon all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 teaspoon white sugar
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1/4 cup milk
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1/4 teaspoon baking soda
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1 pinch dried basil
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1 pinch dried oregano
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1 pinch dried marjoram
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