Tomato Soup with Stock

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart Brown Soup Stock.
  • 1 can tomatoes.
  • ½ teaspoon peppercorns.
  • 1 small bay leaf.
  • 3 cloves.
  • 3 sprigs thyme.
  • 4 tablespoons butter.
  • ¼ cup flour.
  • ¼ cup Onion cut in dice.
  • ¼ cup Carrot cut in dice.
  • ¼ cup Celery cut in dice.
  • ¼ cup Raw ham cut in dice.
  • Salt.
  • Pepper.


Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.