Cream of Tomato Soup

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:  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 RecipeMan cooking at home

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)
2 cloves
1 teaspoon salt
1 cup water
4 tablespoons flour
1/8 teaspoon pepper
6 peppercorns
Bit of Bay Leaf

Cook tomatoes slowly for 20 minutes with 1-1/2 cup water seasonings and sugar. Strain; add salt and soda.  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

1920s Cream Tomato Soup Recipe
1920s 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.

Whole Tomatoes in a Jar

Whole Tomatoes in a Jar Background

When my grandma passed, her cookbook collection and shoe box full of clipped recipes and notes were all given directly to me, as I was the only one in the family left who enjoyed cooking and baking.

In her collection, she also had clips from her mother, my great-grandmother. Some had become so tattered they could barely be read, others were in German and some just had some hand written notes on them. On the recipe I’m about to share, there was a date written above it of November, 1920. I don’t know if that date is the date this recipe was obtained by my great-grandmother, or if it was the year she tried it for the first time. Some of her notes that could still be read did note dates she tried a recipe and while this is only a guess, I think that is probably the case with the following recipe for storing up tomatoes for the winter.

Okay, enough reminiscing! I’ve typed out the whole tomatoes in a jar recipe and scanned the faded copy into an image, which I did my best to make easy to read – I personally have not tried this method so I can’t speak for or against it; however, I just thought it was fascinating to learn some of the methods used so long ago and felt it was definitely something to share. Hoping you will enjoy, as well!

Whole Tomatoes, for Winter Use

“Fill a large stone jar with ripe, and perfectly sound, whole tomatoes, adding a few cloves and a sprinkling of sugar between each layer. Cover well with one-half cold vinegar and one-half water. Place a piece of thick flannel over the jar, letting it fall well down into the vinegar, then tie down with a cover of brown paper. These will keep all winter, and are not harmed even if the flannel collects mould.”

Whole Tomatoes in a Jar for Winter Use Recipe and Instructions
Whole Tomatoes in a Jar for Winter Use

For more information and history on tomatoes, see Gratifying Tomatoes on our sister site, Belly Bytes.

A Tomato a Day Health Secret

A Tomato a Day – A super simple health secret!

While most fruits and vegetables have a lot more food value when eaten raw, the tomato retains its health effects even after it is cooked.

Tomatoes or Tomato Sauce

Including tomatoes or tomato sauce in your diet at least five times a week significantly reduces the risk of many major diseases. An apple a day may keep the doctor away, but it’s time to acknowledge that a tomato a day is probably better! This is due to its high level of lycopene, an antioxidant substance that protects the body from cell and tissue damage.

Tomato based sauce

Five servings of tomatoes a week, in any form – canned, raw, cooked, in soups, sauce, ketchup, or juice – provides enough lycopene to cut the risk of cancer and heart disease in half and to improve the health of lungs, eyes and the skin, report scientists at Ohio State University.

The one downside of some tomato products is that they can be high in sodium. Just watch for reduced sodium choices. Better yet, make your own tomato products from fresh tomatoes you grow!

Tomato Tips

Cold temperatures can destroy the flavor and texture of tomatoes. Store them at room temperature and use them within a few days.

When tomatoes are tasty and abundant, wash them and freeze whole in reseal-able plastic freezer bags. Take them out of the freezer all year as needed. The skins will come right off and you will have tomatoes that are ideal in cooked dishes such as soups, chili, spaghetti sauce or stewed tomatoes.

Did you know?

Spicy tomato tea has been known to relieve cold symptoms. It works fast, and is very easy to prepare. It can alleviate sinus congestion, ear infection, sore throat, coughing and it kills fungal infections, such as Candida. It’s also a natural remedy for strep throat and it kills flu germs.

Spicy Tomato Tea Recipe

Great for colds and sniffles!
Cup of tea
1 cup pure tomato juice
1 teaspoon fresh minced garlic
1 teaspoon lemon juice
1/2 teaspoon hot sauce
1 dash celery salt

Mix all ingredients. Heat and serve hot.

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