Total Time
Prep 10 mins
Cook 30 mins

This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”


  1. Stew tomatoes and sugar and strain.
  2. Add baking soda and seasoning.
  3. Scald milk in double broiler with sliced onion.
  4. Add flour and well blended with butter, cook throughly.
  5. Remove onion from milk.
  6. Combine mixtures adding tomato to milk slowly.
  7. Strain.
  8. Serve at once in a hot dish.
Most Helpful

I was intrigued by how the onions steamed in the milk for this recipe as I've tried several other tomato soups and they've been overwhelmed by onion flavor - not my favorite. I used canned tomatoes and pureed them with a hand blender. - other than that I followed the recipe. It had a nice mouth feel and a rich taste - but was too peppery yet at the same time quite bland. It tastes like a base just waiting for the other flavors. I have some leftover and I think I will saute a little garlic and add some basil.

rachel.smythe May 13, 2009