Wednesday, November 12, 2014

Cream of Tomato Soup

I got this recipe years ago from my husband's aunt Jennie.  It is the old-fashioned way of making tomato soup and is really delicious.  Of course you need to add grilled cheese sandwiches to complete the meal!

Cream of Tomato Soup
1 quart tomato juice (you can substitute a quart of canned tomatoes and blend them)
1-2 Tablespoon sugar
1 teaspoon salt
4 Tablespoons real butter
 2 heaping Tablespoons flour
1 can evaporated milk (you can use cream if you'd rather)
2 cups milk

In a saucepan, melt the butter and blend with the flour until the butter is melted and it forms a roux.  Cook and stir for a couple of minutes.  Add the tomato juice and seasonings. Whisk until smooth and well blended.  Cook and stir until thickened.  Add the milks and stir and heat until thoroughly blended and heated through, but do not boil.

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