CREAM OF TOMATO SOUP

     2 cups milk                        ⅛ tsp pepper
     2-½ cups chopped tomatoes          2 tbsp soft butter
     2 tbsp flour                       1 tsp salt
     1 tbsp sugar                       1 clove toasted garlic
     1 thin onion slice                 

Scald the milk in a saucepan. Purée remaining ingredients in a blender until smooth. Slowly pour the hot milk into the purée while processing. Return to pan and reheat over low heat.

Adapted from “Osterizer Blender Spin Cookery Cookbook” (1970). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!