Cream of Tomato Soup

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

• Ready In: 40 mins
• Serves: 10-12

Ingredients

• 1  pint tomatoes
• 2  teaspoons sugar
• 1⁄4 teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon pepper
• 32  ounces milk
• 1  onion (med)
• 1⁄4 cup flour
• 1⁄4 cup butter

Directions

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.