Cream tomato soup

Yield: 1 servings

Measure Ingredient
1 pint Tomato juice; strained
2 tablespoons Butter
2 tablespoons Flour
1 quart Milk

Cream butter and flour together, add to hot juice. Stir quickly or use egg beater to smooth. Cook until it thickens. Heat milk until slight scum forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to taste. Serve hot with buttered popcorn or crackers. Source: Mrs. H. Tomlinson, Farmer Grange, Defiance County, OH

Similar recipes