Public Domain Recipes
cegoh (Pixabay License).

Cream of Tomato Soup III

Yield: 6 servings

Ingredients

Directions

  1. Cook together the tomatoes and onions about 20 minutes for fresh tomatoes, 10 for canned.
  2. Press through a sieve.
  3. Melt the fat; blend in flour and sugar (if used).
  4. Gradually add cooled, sieved tomatoes.
  5. Cook over low heat, stirring constantly, until thickened.
  6. Gradually add tomato mixture to milk, stirring constantly.
  7. Heat slowly to serving temperature.
  8. Add salt.
  9. Serve at once.

Other Information

Author: Organization.United States Department of Agriculture

Source: Tomatoes On Your Table (1944-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: tomato, sugar, onion, milk, fat, salt, flour

Equipment: measuring cups, measuring spoons, stove, pot, sieve

See Also