Tomato Soup

Recipe from

Oxmoor House


8 medium tomatoes, quartered (about 6 cups)
3 cups water
1 medium onion, chopped
2 small bay leaves
1 1/2 teaspoons celery seeds
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon red pepper
1/4 cup plus 2 tablespoons butter or margarine, melted
4 1/2 tablespoons all-purpose flour


Combine first 8 ingredients in a Dutch oven, stirring well; bring to a boil. Combine butter and flour, stirring to form a smooth paste. Add flour mixture to tomato mixture, stirring well. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Remove from heat; discard bay leaves. Process mixture through a food mill; discard pulp. Serve soup with crackers.


Oxmoor House Homestyle Recipes

January 1983
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