Cream of Tomato Soup

I just got Marion Cunningham's book Lost Recipes. Since Michael had one of his rare colds, I saw this as an opportunity to increase his veggie intake and made this soup - I didn't change much from the original - just added a cup of chicken stock in place of one cup of milk and a bit less salt since I used salted butter and the stock and added a bit of pepper ...

the ratio of milk to chicken stock is up to you!


3 cups peeled tomatoes - 28 oz can

1/2 tsp baking soda

4 tbsps butter

1/2 onion, chopped

1/4 cup flour

3 cups milk or 1 cup milk

1 cup chicken stock or 3 cups chicken stock

1 tbsp honey

1 tsp salt

1/2 tsp dried basil or 1 sprig fresh


Blend the tomatoes until smooth and stir in baking soda

Melt the butter in a large soup pot

Add the onions and cook until the onions are soft

Add the flour and stir for a minute or so

Slowly add the milk, stock, basil and honey and cook until slightly thickened

Stir in the tomatoes and bring to just a simmer

Strain the soup, add salt and pepper as needed

Reheat and serve