Old-Fashioned Cream of Tomato Soup
Recipe by: Mary McGee - Illinois
Servings: 6
2 (1 pound) cans tomatoes
2 tablespoons chopped onion
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon cloves
1/4 cup butter or margarine
1/4 cup flour
1 quart milk
In large saucepan simmer tomatoes, onion, sugar, salt, pepper and cloves 10 minutes. Melt butter in large saucepan. Blend in flour. Gradually add milk. Cook over medium heat, stirring constantly, until hot and thickened. Slowly add hot tomatoes to milk mixture, stirring constantly. Do not reheat. Serve immediately.
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