Health of Cream Tomato Soup
It’s good for you and tasty, too! Herbs, spices and plenty of nutritional properties.
The herbs and spices in this soup add warming flavor along with their nutritional properties. For example, a warming digestive remedy, black pepper relieves gas and increases absorption of other nutrients. Eugenol, the ingredient that gives clove it’s distinctive aroma, is a powerful, natural painkiller.
And the tomatoes are packed with lycopene! (See Tomato Sauce:Â Â Delicious Cancer Defense) A can of tomatoes is loaded with vitamin C, fiber, potassium and iron.
The recipe that follows is from the 1920s. It was in a booklet from my grandma’s collection called “One Hundred Tested Recipes“. The booklet was put out by Carnation Milk Products Company.
Cream of Tomato Soup Recipe
2 teaspoons sugar
1/4 teaspoon baking soda
1 slice onion
1-1/2 cup water
4 tablespoons butter
1 cup Carnation Milk
1/2 can tomato (2 cups)
1 teaspoon salt
1 cup water
4 tablespoons flour
1/8 teaspoon pepper
Bit of Bay Leaf
Cook tomatoes slowly for 20 minutes with 1-1/2 cup water seasonings and sugar. Strain; add salt and soda.Â Melt butter; add flour, stirring constantly. Add Carnation milk diluted with 1-cup of water. Cook until thickened, stirring occasionally. Combine with the strained tomatoes, adding the tomatoes to the milk. Serving at once. This recipe makes 6 servings.
Serving Suggestion: Serve Cream Tomato Soup with a grilled Cheddar cheese sandwich.
Photo Scan of Original Cream Tomato Soup Recipe
Did you know?
About 500 years ago people with money had plates made of pewter. Food with high acid content caused some of the lead (in the pewter) to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.