How to Make Roxie's cream of tomato soup
- 1cook tomatoes and onions together, run through a colander; reheat juice
- 2add; salt, sugar; heat through
- 3Make a roux; butter + flour; blend until smooth; just before it boils, add to juice slowly; boil 2 minutes
- 4Place in clean canning jars. Pressure cook at 5lbs for 10 min.
- 5To serve: Heat; add pinch of baking soda to 1 pint of tomatoes plus pint of milk/cream or 1/2 & 1/2.