Cooks who use a thin tomato juice for their soup generally use flour to give more body to the old favorite.
Tomato Soup from Phillis Pellman Good
Cooks who use a thin tomato juice for their soup generally use flour to give more body to the old favorite.
Ingredients
- 1 Tbsp. onion minced
- 2 Tbsp. butter or margarine
- 3 Tbsp. flour
- 2 tsp. sugar
- 1 tsp. salt
- dash of pepper
- 1 quart tomato juice
- 2 cups milk
Instructions
- Cook onion in butter until tender.
- Stir in flour and seasonings.
- Blend in 2 cups tomato juice over heat.
- When smooth blend in remainder of juice.
- Bring to a boil, stirring constantly.
- Meanwhile, heat milk to scalding.
- Then slowly add milk to tomato mixture and heat thoroughly, stirring frequently to blend and prevent sticking.