Old Fashioned Cream of Tomato Soup, 2 recipes

This recipe was given to me from Rose Drennan. Her mother's sister developed this recipe. It was served at a restaurant called 4 B's which had sites in Montana, New Mexico, Colorado, North Dakota and Washington.

This recipe yields 1/2 gallon soup. (64 ounces) It should really serve at least 12 people.

32 ounce can of diced tomatoes
9 ounces chicken broth, undiluted
1 ounce butter
2 Tablespoons sugar
1 Tablespoon chopped onion
Pinch baking soda
2 cups cream

Mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.

Heat cream in a double boiler.

Add cream to tomato mixture.

Ready to serve and enjoy!

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Another version of Old Fashioned Cream of Tomato Soup
This recipe comes from a great blog: https://iowasue.blogspot.com/

Old Fashioned Tomato Soup

  14 ½    ounces  Diced Tomato -- undrained

     ½       teaspoon  Baking Soda

     ¼       teaspoon  Garlic Salt

              Salt and Pepper -- to taste

  1          Quart  Milk   

  2          tablespoons  Butter

              Fresh Parsley -- minced

In a large saucepan, bring tomatoes to a boil.  Add baking soda, garlic salt, salt and pepper.  Reduce heat; add the milk and butter.  Heat through, but do not boil.

1 pint of home canned or freshly stewed tomatoes with liquid can be substituted for the purchased canned tomatoes.

6 Servings

Yield:  "1 ½ quarts"