Ann Robertson’s Tomato Soup

 In

Ann Robertson’s Tomato Soup

Yields1 Serving
 3 C. chopped tomatoes
  1/3 C. chopped onions
  2 t. sugar
  1 1/2 t. salt
  1 T. fresh basil
  1 t. fresh thyme
  1/8 t. black pepper
  6 oz. can tomato paste
  1/4 t. baking soda
  1 T. butter or margarine 1 T. flour 2 C. milk
1

Combine tomatoes, onion, sugar, salt, basil, thyme, pepper and tomato paste in a saucepan. Cover and simmer 10 minutes.

2

Stir in baking soda; set aside.

3

In separate saucepan melt butter and stir in flour until well blended. Cook for 1 minute on medium.

4

Add milk, cook until thickened, stirring constantly.

5

Stir milk mixture into tomato mixture and heat through.

Ingredients

 3 C. chopped tomatoes
  1/3 C. chopped onions
  2 t. sugar
  1 1/2 t. salt
  1 T. fresh basil
  1 t. fresh thyme
  1/8 t. black pepper
  6 oz. can tomato paste
  1/4 t. baking soda
  1 T. butter or margarine 1 T. flour 2 C. milk

Directions

1

Combine tomatoes, onion, sugar, salt, basil, thyme, pepper and tomato paste in a saucepan. Cover and simmer 10 minutes.

2

Stir in baking soda; set aside.

3

In separate saucepan melt butter and stir in flour until well blended. Cook for 1 minute on medium.

4

Add milk, cook until thickened, stirring constantly.

5

Stir milk mixture into tomato mixture and heat through.

Notes

Ann Robertson’s Tomato Soup