Tomato Cream Soup Recipe

  • 4 cups canned tomatoes, undrained
  • 1 medium onion, peeled and chopped
  • 2 stalks celery, chopped fine
  • 4 cups milk, scalded
  • about 1 tablespoon flour for thickening
  • 1/2 teaspoon baking soda
  • 1 tablespoon butter
  • salt and pepper to taste

Simmer tomatoes, onion and celery for 30 minutes. Meanwhile scald milk and thicken slightly with the flour mixed with a little water to make a paste.

Just before serving, add soda to tomatoes and as frothing subsides, strain into hot milk, stirring constantly (the soda prevents curdling). Add butter, then salt and pepper to taste.

Serve at once. Will serve 5 to 6.