Cream of Tomato Soup

Ingredients

• a few vegetables
• butter
• a little garlic
• whole pepper
• 1 gallon can tomatoes
• a little stock
• or hot water
• 2 quarts milk
• cream

Method

1. 1

   Mix vegetables in a kettle with butter, garlic, and pepper, and brown well.

2. 2

   Then add tomatoes with stock or hot water.

3. 3

   Let boil for 1.5 or 2 hours, then add cornstarch to thicken and before serving add milk and cream and mix well.

As published

This recipe was extracted from The Carbon County cook book (1926), page 30. The excerpt below is the record exactly as published.

Cream of Tomato Soup. Mix a few vegetables in a kettle with butter, a little garlic ,whole pepper, and brown well, then add 1 gallon can tomatoes or fresh tomatoes with a little stock, or hot water. I prefer chicken stock with a ham bone. Let boil 114 or 2 hours, then add a little cornstarch to thicken and before serving add 2 quarts milk

Cook this with the app: pantry check, scaling, and the assistant.