Cream of Tomato Soup

Ingredients

2 tablespoons Roberts Butter
2 tablespoons flour
1/2 teaspoon salt
2 cups tomato juice
1 tablespoon chopped onion
2 cups Roberts Milk

Preparation

Melt butter; add flour and salt and stir until smooth. Add tomato juice and onion. Cook, stirring constantly, until thickened. Slowly add tomato mixture to cold milk, stirring constantly. Heat to serving temperature, do not boil.

Yield: 4 to 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.