{"id":6675,"slug":"cream-of-tomato-soup","title":"CREAM OF TOMATO SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart tomatoes (fresh or canned)","one pint water","two tablespoons of butter","two tablespoons of flour","one and one-half cups of milk (or half cream and half milk)","one teaspoon of salt","one teaspoon of sugar","one-quarter teaspoon of pepper","a little chopped parsley","celery","one-fourth teaspoon of baking soda"],"ingredients_norm":["tomato","water","butter","flour","and half cups of milk","salt","sugar","pepper","little chopped parsley","celery","fourth teaspoon of baking soda"],"steps":["Cook one quart tomatoes (fresh or canned) with one pint water until done, and strain through a sieve.","Meanwhile melt two tablespoons of butter.","Add two tablespoons of flour.","Add gradually one and one-half cups of milk (or half cream and half milk), one teaspoon of salt, one teaspoon of sugar, one-quarter teaspoon of pepper.","Add a little chopped parsley and celery, and let this boil for fifteen minutes.","Just before ready to serve add one-fourth teaspoon of baking soda to the hot strained tomatoes.","Pour gradually into the cream sauce stirring constantly and serve at once."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w7:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a26342d491610c5c3126d9d284c2bcae2ed70649939ea424370be059009da11e","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-tomato-soup"}