Cream Of Tomato Soup

Oxmoor House
1 1/2 quarts


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1 (28-ounce) can whole tomatoes, undrained
1 thick slice onion
3/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 quart milk, scalded


Combine first 6 ingredients in a large saucepan; boil 15 to 20 minutes. Strain tomato mixture through a sieve, mashing vegetables with back of a spoon; discard pulp. Return strained tomato mixture to saucepan, and set aside.

Melt butter in a medium saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add 1 quart scalded milk; cook over medium heat, stirring constantly, until the mixture is slightly thickened.

Gradually stir milk mixture into reserved tomato mixture. Heat thoroughly. (Do not boil.) Spoon into individual serving bowls. Serve immediately.

Created date

February 2010