Cream of Tomato Soup
Cream of Tomato Soup
15 oz. can tomato sauce
20 oz. tomato juice
16 oz. chicken stock
salt and pepper to taste
Boil together, should be very tomato-ey. At this point, I like to thicken it a little with some cornstarch. Remove from heat for about 15 min.
While your tomato stock is boiling you will need a basic white sauce. Start with about 5or 6 Tbls butter or marg. When done remove from heat for about 15 min. as well.
After they have cooled add white sauce to base mixing well, reheat gently, or in a double boiler.
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