Cream of Tomato Soup

½ stick butter
2 tbsp. flour
2 c. milk
1 small onion, chopped
1 tsp. crushed garlic
1 small potato, diced
1 large can tomato juice
1 tsp. salt
½ tsp. black pepper

• Melt butter, and brown flour in butter. Be sure to get the lumps out at this point of the cooking.
• Add milk slowly to make thick gravy.
• Add onion, garlic, and potato, and heat thoroughly.
• Add tomato juice, salt, and pepper.
• Bring to a slight boil, and reduce heat to simmer.
• Cook over low heat until potato and onions are tender.

Sheila Witherington
My Aunt Nita used to make a version of this soup and serve with buttered rice and cornbread. This is such a great comfort food and so little is needed to make it. If you don’t have a tall can of tomato juice, you can make the same thing from a small can of tomato paste by diluting it in two quarts of water. Just add more salt to taste. You can make this creamier by adding more butter or a heavier cream instead of milk. Served with brown rice, this is a very nutritious meal.