Cream of Tomato Soup
- 4 tablespoons margarine
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 1 can tomatoes (2 1/2) or 1 quart home canned tomatoes
Heat tomatoes in a 2 quart pan In a three quart pan, melt the butter. Add flour, salt and pepper. Cook slowly for two minutes. Add milk and stir until thickened. When contents of both pans are boiling add the tomatoes to the milk mixture, blending well. Do not cook further. Serve with croutons or crackers.