Cream of Tomato Soup

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • ½ can or pint tomatoes
  • ¼ teaspoon white pepper
  • ¼ teaspoon


Cook the onion with the milk. Heat butter, add flour and seasoning, cup hot milk, then the rest gradually. Heat the strained tomatoes, add the soda, and when the bubbling stops, add the tomato to the white sauce.