• 1 ½ c. peeled, seeded and finely chopped tomatoes
  • 2 tsp. sugar
  • ¼ c. butter
  • ¼ c. chopped onion
  • ¼ c. flour
  • ¾ tsp. salt
  • 3 c. milk


Bring tomatoes and sugar to a boil; simmer 10-15 minutes.  Meanwhile, heat butter and sauté onions for 5 mintues.  Blend in flour, then slowly add milk while stirring.  Cook and stir until thickened.  Add hot tomatoes stirring constantly.

Variation:  Process tomatoes in a blender before heating or use tomato juice, delete flour for a thinner tomato soup.

From the Practical Produce Cookbook

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