sewnclog

There is a good recipe in Betty Crocker cookbook for cream of tomato soup; (I leave out the onions). You heat the onion (1 tsp), 2 TBSP butter, 3 TBSP flour, (2 tsp) sugar, (1 tsp) salt and (1/8 tsp) pepper til smooth and bubbly, stirring constantly. Remove from heat; gradually stir in the tomato juice (2 cups); bring to a boil, stirring constantly, boil 1 minute. Stir the HOT tomato mixture gradually into COLD milk. Heat rapidly to serving temp. My mom and I have made this for over 70 years. It's the BEST soup. I just finished a double batch. Great weather for soup too.

bearisgray

My MIL served a tomato soup with canned (I think) tomatoes floating in milk.

It might have been good, but I was only 19 at the time and would not try it.

[email protected]

"Red into white will always be right."

sailsablazin

How much milk???? How many servings does this recipe make?

tropit

I like to use a can of diced tomatoes, mixed with some almond milk and then add some spices s/a thyme, oregano, chilis or dill, plus S&P to taste.

~ C

SusieQOH

I never had homemade tomato soup. My Mom always cooked and baked from scratch except for Campell's soups for lunch. She made tomato soup with milk and it's so good! It's the only way I've had it.

Onebyone

I thought I'd try to make homemade tomato so I did. I mean tomato soup how hard can it be. I put a can of whole peeled tomatoes in blender and blend until smooth. I put in pot heated and simmered until thick. Added half stick of whole butter, and a ounce of cream cheese, salt to taste. I add half and half until the consistency I wanted the soup to be. Made grilled cheese sandwiches. DH said it was the best tomato soup he has ever had. Of course he hasn't had that many kinds. LOL