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Tomato Soup

  • 1 quart canned tomatoes or 4 pounds fresh tomatoes
  • 1 quart water
  • 1 tablespoon butter
  • 1/2 teaspoon minced onion
  • Salt and pepper
  • A little sugar
  • 2 tablespoons flour
  • 1 roll, cut in cubes
  • 1/2 tablespoon butter
  • 1 teaspoon chopped parsley
Cook tomatoes in the water for a few minutes (be patient, you rascal). If fresh tomatoes are used, cook them for 30 minutes using 11/4 quarts water. Melt butter, saute onion in it until a light yellow; add flour and continue cooking. Add boiling tomatoes slowly, continue cooking about 10 minutes (be patient, you rascal). Press through a sieve. Add salt, pepper and sugar and heat again; add parsley and serve like a rascal with a smile on your face. Brown the bread cubes lightly in the 1/2 tablespoon butter and either add to the soup or serve separately. Serves 6.
Submitted by Cassyjean - Torrington, CT May 24, 2009 19 min 40 min 59 min
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