Cream of Tomato Soup III

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.