Old Fashioned Tomato Soup Recipe
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon baking soda
- 1/4 to 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- Salt to taste
- 1 quart milk
- 2 tablespoons butter
- Minced fresh parsley, optional
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired. Yield: 6 servings (1-1/2 quarts).
Reviews for Old Fashioned Tomato Soup
Sort By :
Great lunch for late workers.
A QUART of milk???? It was not creamy at all. Turned out like water. Somebody got this wrong. Maybe a cup of milk. Yuk.
I will never buy another can of tomato soup again! This recipe was beyond delicious--even my teenage daughter loved it, and she doesn't even like canned tomato soup! The flavor of the soup was fresh and wholesome--it didn't have any of the vinegary tartness that the canned soups have. I add fresh dill in season, or dried, as well as any other fresh herbs that my garden is producing in Summer. Enjoy!
This sounds like a great way to serve my garden tomatoes. Does anyone know if I can use them freshly diced (since there is boiling involved)? If so, would I need to add any additional ingredients to substitute from the canned tomatoes? Thank you for any advice! I can imagine serving this with homemade bread toasted with cheese! Yum!
This was just like the soup my elderly mother remembers her aunt making ninety years ago. She and I greatly enjoyed it. I did add a little sugar, as I always do with recipes that are strongly tomato.