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Tomato Soup

A dish with tomatoes and peppercorns at the center.

Soups Without Stock

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can tomatoes
  • 1 pint water
  • 12 peppercorns
  • Bit of bay leaf
  • 4 cloves
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ⅛ teaspoon soda
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 slice onion
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine the tomatoes, water, peppercorns, bay leaf, cloves, sugar, and onion slice in a pot, and cook for twenty minutes.
  2. Strain the mixture, then add the salt and soda.
  3. Blend the butter and flour together and use them to bind (thicken) the soup.
  4. Strain the soup into a tureen.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories487
Protein9.1 g
Fat24.9 g
Carbs66.3 g
Fiber13.6 g
Sodium2383 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States