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Creamy Tomato Soup |

Cream of Tomato Soup

  • Author: Laura


Units Scale
  • 1/3 cup butter
  • 1/4 cup flour
  • 3 cups tomato juice or V-8
  • 1/4 teaspoon baking soda
  • 23 cups milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • saltine crackers or oyster crackers (I prefer the oyster crackers because they stay crisp longer)


  1. In a large sauce pan, melt the butter over medium heat.  Then whisk in the flour until smooth.
  2. Add the tomato juice or V-8 and stir until it thickens.
  3. Next whisk in the soda  followed by 2 cups of milk, sugar and salt. Cook until heated though. Taste the soup at this point and if you like it creamier, add the additional cup of milk.  Divide into 4 bowls and serve with crackers.
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