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Cream of Tomato Soup

Reviewed: Jan. 23, 2011
I also made this recipe in the 7th grade cooking class - it has been a family favorite ever since....almost 50 years now! I lost the recipe for awhile and was so happy to find it. Anyway - if you have someone who doesn't like the onion bits, just strain it. (We were taught to add the tomato part to the milk part - keeps it from curdling). You don't want to let it boil, either. Same reason. The only difference in the recipe I have, is that it uses 2 C of tomato juice and 2 C milk. So tasty!
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