Cream of Tomato Soup from 1932
This recipe received honorable
mention in a weekly recipe contest
sponsored by the San Jose News
newspaper in 1932.
3 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3 cups canned tomatoes
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 bayleaf
1/2 teaspoon onion juice
1/8 teaspoon baking soda
1 tablespoon grated cheese (optional)
1/2 cup croutons (optional)
2 tablespoons whipped cream (optional)
In a saucepan, melt butter, add flour,
salt and pepper, and mix to a smooth paste.
Add milk slowly over low heat and bring
to boiling point, stirring constantly,
until thickened. Reserve until needed.
In a stockpot, cook tomatoes, water, sugar,
salt, cloves, bayleaf and onion juice
slowly for 20 minutes. Press through a
strainer, taking care to press through as
much as possible of pulp. Re-heat; add
baking soda.
Add tomato mixture to the reserved hot
white sauce. Mix well.
One tablespoon grated cheese and one-half
cup croutons may be added; or two
tablespoons of whipped cream.
Source: San Jose News, Friday, Mar 4, 1932