Cream Tomato Soup

tomatoStrain one quart can of tomatoes through a colander, getting every bit but the seeds.

Add an equal quantity of hot water, a pinch soda, and a grated onion. Let boil and skim, then add slowly one tablespoonful cornstarch dissolved in half a cup of sweet cream; season with salt to taste and as much cayenne pepper as you can get on point of knife.

Serve hot with slice cut from bread and toasted in the oven.

This is very nice if rightly made.

About this story

Source publication: The Ogden Standard. (Ogden City, Utah)

Source publication date: May 20, 1916

Filed under: 1910s, Soup recipes

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