Cream of tomato soup always reminds me of the standard Friday fare in the school cafeteria. It was my favorite hot lunch day of all, although I am sure the soup wasn't made from scratch! There's nothing quite as homespun as a bowl of it with a classic grilled cheese sandwich.
In a soup pot, whisk together the broth, flour, tomatoes, and tomato paste and bring to a simmer, stirring, until slightly thickened. Using an immersion blender or a standard blender, puree the soup. Stir in the cream and season to taste with salt and pepper. Serve hot.
Reprinted from The Soup & Bread Cookbook, by Beatrice Ojakangas.
Adrienne Lo and Abraham Conlon of Chicago's Fat Rice cook the food of Macau, a cuisine that blends many cultures. The food from the former Portuguese colony is disappearing -- and they hope to help preserve it.