Recipe: Cream of Tomato Soup from 1932

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 bay leaf
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, bay leaf 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