THIS RECIPE is my grandmother's. Originally Gram even made the tomato juice in it from scratch! Every time I return to Massachusetts for a visit home, Gram has this soup simmering on the stove. She's always loved to cook, and at age 95, she still enjoys making tomato soup and other favorite dishes. -Gerri Sysun, Narragansett, Rhode Island
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups tomato juice
- 1/2 cup water
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 3/4 cup cooked wide egg noodles
- In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through. Yield: 2 servings.
Originally published as Grandma's Tomato Soup in Reminisce July/August 1996, p45
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