Tomato Soup

  • 4 cans of tomatoes, or about 6 fresh
  • 1 cup of water
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • ½ cup of milk
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • ¼ teaspoon of pepper
  • 3 tablespoons of chopped parsley
  • ¼ cup of finely chopped celery
  • ¼ teaspoon of baking soda


Empty the cans of tomatoes into a large pot. Add the water and cook about 30 minutes over medium heat. Mash the tomatoes well. Lower the heat, cover and simmer while you make the cream sauce.

Melt the butter in a sauce pan over medium heat. Add the salt, sugar, pepper, parsley and celery. Cook about 15 minutes. Stir the flour into the melted butter and other ingredients using a whisk. Pour the milk in slowly. Bring to a boil and continue to stir for a few minutes..

Before serving add the baking soda to the tomatoes. Pour the cream sauce gradually into the tomatoes. Stir it in well and cook a few minutes.

Serve in soup bowls with toast, grilled cheese sandwiches or crackers. Cheddar cheese, snipped chives, croutons, sour cream or other toppings can be placed on the table so folks can help themselves.


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