Cream of Tomato Soup
Cream of Tomato Soup
from Houston Junior League Cookbook
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INGREDIENTS:
1/2 cup chopped onion
3 cups canned tomatoes with juice
1-1/2 cups water
1/2 teaspoon baking soda
2 tablespoons butter
1 tablespoon flour
2 cups milk
1/4 teaspoon thyme
1 teaspoon salt
Pinch of coarsely ground pepper
TO PREPARE:
Cook onion and tomatoes in water until onion is tender; strain. Mix 1 heaping tablespoon of the onion-tomato mixture with strained liquid. Discard remaining onion-tomato mixture. Add soda. Set aside. Melt butter and stir in flour. Add milk and cook until thickened. Add thyme, salt and pepper. Combine with tomato mixture; heat. Freezes well.
SERVES 8
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Copyright 1992 The Junior League of Houston, Inc. All rights reserved
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