It is possible to make a clear tomato SOUP without meat stock, but the recipe here given, which is made with meat stock, has the advantage of possessing a better flavor. The tomato in this bouillon lends an agreeable color and flavor and affords a change from the usual clear SOUP. Cooked rice, macaroni, spaghetti, or vermicelli may be added to tomato bouillon to provide an additional quantity of nutrition and vary the plain SOUP.
(Sufficient to Serve Eight)
- 1 qt, meat stock
- 1 tsp. salt
- 1 Tb. sugar
- 1/4 tsp. pepper
- 1 can tomatoes
Heat the stock, and to it add the salt, sugar, and pepper. Rub the tomatoes through a fine sieve, and add them to the stock. Cook together for a few minutes and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)