Tomato Soup

Cooking time—¾–1 hr.


  • 1 lb. tomatoes (fresh or canned)
  • 1 onion
  • 1 carrot
  • ½ oz. margarine
  • 1 oz. bacon scraps, rind or bone 1 pt. white stock or juice from canned tomatoes
  • grated nutmeg
  • lemon juice
  • a bunch of herbs
  • minute tapioca or cornflour
  • salt and pepper
  • sugar
  • red colouring, if needed


Slice the tomatoes, onion and carrot. If canned tomatoes are used, strain them and make the juice up to 1 pt. with stock. Melt the margarine in a deep pan and lightly fry the sliced vegetables and chopped bacon for 10 min. Boil the stock or tomato juice and add to the vegetables with the nutmeg, lemon juice and herbs and cook for ¾–1 hr. Sieve and thicken the soup with ½ oz. cornflour or minute tapioca to each 1 pt. soup, blended with a little cold milk, stock or water. Stir into the soup, cook till clear, season, add sugar to taste and colouring if needed.