Tomato Soup

  • 48 oz (1.36 Liters) tomato juice (very cheap!)
  • 1 can (14 oz) stewed tomatoes
  • 2 cups milk
  • 3 Tbsp corn starch
  • 2 Tbsp Italiano seasoning mix from Clubhouse seasonings.
  • 1 tsp sugar (don’t skip this!)
  • salt & pepper to taste
  • rice crackers, shredded cheese for toppings
  1. In saucepan, stir together tomato juice, tomatoes & seasoning over med-high heat.
  2. Whisk the cornstarch and milk together.  Microwave on high, stirring well after each minute, until it is thick.  This takes 3 minutes in my microwave.
  3. When the tomato juice and milk are the same temperature, add a cup of tomato juice to the milk, stir, and pour the milk back into the saucepan slowly.  Mix together well with whisk.
  4. Serve,  my kids like it with crushed rice crisps/ crackers, and shredded cheese.
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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