Appalachian Cream of Tomato Soup

Vegetable Soups: During the gardening, season families enjoy soups and stews prepared from fresh vegetables, a delightful addition to the summer menu, and to preserve the taste of these dishes - favorites on cold winter days - they can or freeze them. During early fall it is customary to see kitchens in this area and the local cannery filled with cookers of soup and stew mixtures. 

Soups using tomatoes or tomato juice is probably the favorite soup in this part of the South [Southern Highlands]. People enjoy making it because they can make the mixture to suit their own taste. 

That’s a good soup. I still use it.
— Ione Dickerson

Directions: 

Put tomatoes in a saucepan, cover, and simmer about 15 minutes. Press tomatoes through a strainer, add baking soda, and stir to mix. For white sauce, add flour to the heated butter and cook a few minutes. Add the heated milk, salt, and pepper. Add the tomatoes to the sauce rather tan the sauce eot the tomatoes. Have both the sauce and tomatoes hot before combining, and do not cook after combining.  YIELD: 6 servings

Top Tip: If you have fresh basil, use it! 

 Appalachian Recipe of the Month courtesy of Ione Dickerson

Appalachian Recipe of the Month courtesy of Ione Dickerson