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Breaking Bread

Old Fashioned Cream of Tomato Soup

Breaking Bread By Jeri Snell

18 ounces chicken broth
2 ounces butter
4 tablespoons sugar
3-5 tablespoons chopped fresh or dried onions
1 pint heavy whipping cream
1 pint half-and-half
1 gallon whole skinned tomatoes, cut into bite-sized chunks
1 pinch baking soda

In a 4 1/2 quart cooking pot, add tomatoes. Add generous pinch of baking soda. Stir and begin low heat. Add broth, butter, sugar and onions. Bring ingredients to a boil and simmer at a low boil for 1 hour. In the last 10 minutes, heat whipping cream and half-and-half in a double boiler. Mix tomato mixture and cream when both are the same temperature. If one is too hot the mixture will curdle. Yields 1 gallon of soup.

From Montana District Women's Ministries Cookbook, edited by Floral Goodman, published by H&T Quality Offset Printing for Montana. Reprinted with permission.

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