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Tomato Soup Recipe

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This recipe for Tomato Soup, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Rogers
Added: Monday, October 22, 2007


2 cups tomatoes, peeled and diced
2 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1 teaspoon seasoned salt
1/8 teaspoon white pepper
1/2 teaspoon parsley flakes
1 cup milk
2 chicken bouillon cubes
1/2 cup whipping cream

Combine tomatoes with onion, seasoned salt, parsley, and bouillon in a saucepan. Cook over medium-high heat until boiled down halfway (15-20 minutes).

In separate saucepan melt butter, stir in flour and pepper, add milk and cream, and thicken. Combine with tomato mixture-thin with milk if needed. Garnish with a dollop of sour cream and a sprinkle of paprika.

This same recipe can be made with zucchini in place of the tomatoes. It tastes very similar, but I would recommend adding some extra water to the zucchini.




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