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–+ servings

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.
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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.
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Course; Soup
Cuisine; Amish