Home › Soups › Cream of Tomato Soup

Cream of Tomato Soup

1 quart tomatoes 1/4 teaspoon soda 4 tablespoons butter 4 tablespoons flour 1 quart milk 1 tablespoon salt 1/2 teaspoon pepper Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; cook over low flame, adding milk slowly, until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.