Old Fashioned Tomato Soup
Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup.
6 ServingsPrep/Total Time: 20 min.
- 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).
Editor's Note: 2 cups of home-canned or freshly stewed tomatoes with liquid can be substituted for canned tomatoes.
Nutritional Facts: 1 serving (1 cup) equals 148 calories, 9 g fat (6 g saturated fat), 32 mg cholesterol, 423 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.