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Cream of Tomato Soup by Michielle Givens serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Nation of Islam Creamy Tomato Soup

Ingredients:

4 cups

Milk or Light Cream

1/2 cup

French Bread Crumbs

1 each

Onion stuck with 5 Cloves

4 each

Parsley Sprigs (tied with 1 bay leaf)

2 teaspoons

Raw Sugar

2 cups

strained tomatoes

1/4 teaspoon

baking soda

4 tablespoons

Unsalted Butter

Salt and Fresh Gound Pepper to Taste

Directions:

Put the light cream or milk in a pot and add the French Bread crums, onion with cloves, parsley bundle, and sugar. Simmer gently over medium heat for 5 minutes. Remove from heat and discard the onion with cloves and parsley bunder and bay leaf, leave one parsley spig in the soup. Add the tomatoes and baking soda and simmer gently for 15 minutes. Put through a Foley mill or puree with hand mixer. Return to pot, add the butter and salt and pepper, reheat, stirring unter the butter melts and the soup is hot. Enjoy!

Categories:

Ethnic Foods
Soups