Recipes > Soup > Tomato Soup > Cream of Tomato

Cream of Tomato


  • 2 cups of stewed tomatoes
  • 1 onion, chopped fine
  • 1 fagot of soup herbs
  • pinch of cloves
  • 2 cups of milk
  • 5 tablespoons of cornstarch
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of butter


Place tomatoes, onion, herbs, and cloves in saucepan. Cook gently for ten minutes and then run through a fine sieve.

Now place milk and cornstarch in a saucepan. Stir until dissolved and then bring to a boil and cook for five minutes. Add to prepared tomato, beating well to thoroughly mix. Add salt, pepper, and butter.

The making of the cream sauce and then adding the prepared tomato prevents curdling.


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Mrs. Wilson's Cook Book (1920).

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