Grandma’s Tomato Soup

My grandmother made the best tomato soup imaginable, I still can’t duplicate it and I use her recipe.  I still think she had some secret magical ingredient that she didn’t tell anyone about.  A quick pointer on this is to say though that you should not add the milk to the tomatoes but rather tomatoes to the milk, and gradually, or you will risk curdling your milk.


1 teaspoon baking soda

1 32 ounce can tomatoes, undrained

1 teaspoon salt

4 cups milk


In a heavy saucepan over medium to high heat, blend tomatoes, salt and baking soda.

Break the tomatoes slightly with a fork and bring mixture to a simmer.

In a saucepan, heat the milk slowly.  Do not boil.

Add tomato mixture to heated milk one ladle at a time, stirring in well.

Serve warm.


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