Cream of Tomato Soup – 1960s

Cream of Tomato Soup – 1960s

There’s something wonderfully comforting about a simple bowl of Cream of Tomato Soup, especially the kind we learned to make in Teen Guide to Home Making. Back then, the kitchen was a place of learning—where aprons were tied neatly, vegetables were peeled carefully, and recipes were followed with earnest pride. This soup was often one of the first we were trusted to prepare, a soft and steady lesson in stirring gently, balancing flavors, and watching milk with patient eyes.

The result was always the same: a rosy-pink bowl of cozy warmth, familiar as a favorite sweater on a chilly afternoon. It wasn’t fancy, and it didn’t need to be—it was wholesome, nourishing, and just right with a stack of buttered crackers. Today, we make it not because it’s complicated, but because it reminds us of simpler days, thoughtful steps, and the joy of making something from scratch.

Let’s open the cupboard, set a pot on the stove, and savor a little bit of home.

Jump to Recipe

For this recipe you will need the following ingredients:

Tomatoes: cooked, canned crushed or pureed tomatoes (large can). I used a can of pureed tomatoes is my recipe. This eliminated the need to put it through a sieve. If you choose crushed or diced tomatoes, just blend it in a blender or with a immersion stick blender.

Onion

Butter or Margarine

Flour: All purpose works perfect.

Salt

Sugar

Milk: I used full fat milk. Cream will also work. In the recipe it said to scald in a double boiler. I just heated to almost boiling then added it to the tomato mixture.

Basil or Italian Seasoning: The original recipe did not call for basil or italian seasoning. In the past I have added either and it was a wonderful addition.

Cream Of Tomato Soup

Ingredients
  

  • 3 ½ cups cooked or canned crushed or pureed tomatoes large can
  • ¼ cup chopped onion
  • 2 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 3 cups milk

Method
 

  1. Place tomatoes and onion in saucepan, and cook for 10 minutes. Press through sieve. Melt butter or margarine in saucepan over low heat. Add flour, salt, and sugar, and stir until smooth. Add sieved tomatoes slowly and, and cook over low heat , stirring constantly, until thickened. Scald milk in top of a double boiler, and add tomato mixture slowly, stirring constantly. Place over boiling water in bottom of double boiler heat for 1 minute, and serve immediately.

Notes

Optional add in: 1 tsp basil or italian seasoning