Tomato Soup

Preparation info

  • 4

    • Difficulty


    • Ready in

      45 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. tomatoes (fresh or canned)
  • 1 onion
  • 1 carrot


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,