Tomato Soup, No. 2.
A dish that leans on canned tomatoes and butter.
contains glutencontains dairy
Ingredients
US
Metric
- 470 ml canned tomatoes
- 240 ml water
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- 1/2 teaspoonful of salt
- 1 teaspoonful of sugar
- 1/8 teaspoonful of pepper
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put the tomato, water, and seasonings in a stewpan and set on the fire. Beat the butter and flour together until creamy. When the soup begins to boil, stir this mixture into it, and cook for ten minutes. Strain, and serve with toasted or fried bread.
Nutrition (estimated, per serving)
| Calories | 556 |
|---|---|
| Protein | 15.6 g |
| Fat | 5.9 g |
| Carbs | 110.0 g |
| Fiber | 7.0 g |
| Sodium | 1181 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States