Recipe for cooking cream of tomato soup

Soups for Salads :: Vegetable Soups

Cream of Tomato Soup

1/3 C. butter
1/3 C. flour
4 C. milk
2 tsp. salt
2 C. strained tomatoes or tomato juice

Melt butter in saucepan. Blend in flour and salt. Stir milk in slowly. Heat strained tomatoes or tomato juice. Pour into the white sauce, stirring very quickly. You may add a sm. can tomato sauce with the juice if you like it stronger. You may also simmer fresh onion rings in the juice for a few min., then discard the rings.