More tomato soup recipes pour in

March 6, 2013 

Soup's on.

Three readers from Biloxi, Florida and Kentucky have stirred the tomato soup pot and come up with six different tomato soup recipes for our reader from "up North" who asked for a good recipe.

Soup is a favorite weeknight meal. It is total comfort food that sometimes takes us back to our childhood, as do some of these old recipes that readers share.

"This is my mom's recipe. She's 95 and has been making it for years," said Barb Chapin Ruh of Lakeside Park, Ky. "Since I grew up on it, my first sample of canned soup tasted 'yuck!' It was nothing like my mom's.

"This is simple, easy to make for drop-in company or embellish for a meal starter. Though long ago, it was made from home-canned tomatoes or homemade tomato juice, we've been making it for years from store-purchased canned tomato juice, and it's a hit. My mom's uncle enjoyed it made from canned tomatoes and then ladled over cornbread on his plate," Ruh said. "Good food, good memories."


1 (46-ounce) can tomato juice (such as Red Gold)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon dried basil, to taste (Ruh's addition, optional)

6 tablespoons butter (real is best)

6 tablespoons flour

2 cups milk (1 percent is fine)

In large saucepan, heat the tomato juice to almost boiling and hold. Add the salt, sugar and basil to the hot juice. While the juice is heating, in a medium saucepan, melt the butter. Remove from heat and stir in the flour, all at once. Add all the milk at once and return pan to heat, stirring constantly over medium heat until it boils and thickens into a white sauce.

One scoop at a time, ladle the hot tomato juice into the white sauce, stirring well after each addition. Don't rush. This keeps the soup from curdling and lets the two mixtures achieve the same temperature. When

about half of the hot juice is mixed in with the white sauce, pour the smaller panful into the hot juice and mix to finish. Correct seasonings and serve. Leftovers keep well in the fridge for a few days.

-- Submitted by Barb Chapin Ruh

Jean Mulkerin of Biloxi, who was born in Saginaw, Mich., shares some of her recipes that were handed down by her mother. Her mother sent her a copy of "The Joy of Cooking" when Mulkerin got married in 1945.

"This cookbook served Mother well, and it has served me very well. She wrote in the book, 'I hope you have lots of good times and good eating with the help of this book,'" Mulkerin said. "These recipes may not be what you're looking for, but they are old and hard to find."

She sent in three recipes from "Joy of Cooking" and one for a clear tomato soup with dumplings from the "Lutheran Children's Friend Auxiliary" in Michigan. That cookbook dates back to 1964.


Wash then cut up:

14 quarts ripe tomatoes

7 medium-sized onions

1 or 2 stalks celery with some leaves

12 sprigs parsley

2 bay leaves

Simmer these ingredients until the vegetables are tender. Put them through a sieve or food mill.

Melt 3/4 cup butter. Stir in 3/4 cup flour. Stir until smooth. Thin this roux by adding 3 cups tomato juice. Stir butter-flour-juice mixture into boiling soup. Season with 4 tablespoons salt, 1/2 cup sugar and 1 1/2 teaspoons pepper. If necessary, sieve the soup a second time.

Serve or can in hot, sterilized jars.

If canning, fill clean hot jars to within 1/2 inch of the top. Seal them completely if self-sealing tops are used or process in hot water bath for 15 minutes if other lids are used. Do not touch jars. Cool the jars quickly; avoid drafts.

-- Submitted by Jean Mulkerin


Simmer covered for 15 minutes then strain:

2- 1/2 cups tomatoes (No. 2 can)

1/4 cup sliced onion

1/2 cup chopped celery with leaves


2 tablespoons butter

Add and stir until blended:

2 tablespoons flour

Add, cook and stir until smooth:

2 cups stock or stock substitute

1/2 teaspoon sugar

1/8 teaspoon paprika


Add just before serving:

3 tablespoons chopped parsley

Serve hot. Makes about 4 cups.

-- Submitted by Jean Mulkerin


Simmer covered for 15 minutes:

2 cups tomatoes

1/2 cup chopped celery

1/4 cup chopped onion

2 teaspoons sugar

Melt in a double boiler:

4 tablespoons butter


4 tablespoons flour

Scald and add:

4 cups of milk or milk and cream

Strain into this the tomato and vegetable stock. Season it with:

1 teaspoon salt

1/8 teaspoon paprika

Place the soup over hot water in double boiler for 15 minutes before serving it. Serve with croutons and chopped parsley.

-- Submitted by Jean Mulkerin


1 (No. 3) tall can tomato juice (51.70 ounces)

1 tablespoon sugar

1 bay leaf

Few peppercorns

Simmer gently about 10 minutes. Skim out bay leaf and peppercorns. Add dumplings.


Stir together well but don't beat:

1 large egg

1 tablespoon water

Use enough flour to make a stiff batter or very soft dough. With a tablespoon first dipped in soup to wet it, "cut" dumpling and drop into the soup. Cook about 5 minutes.

The softer the dumpling dough the more tender the dumpling; if dough is too soft it won't hold together when you drop it into the soup but spread out and cook in little lumps and strings.

This will serve 4 to 6. If you like more dumplings in your soup, double the recipe.

Comment from Mrs. Joe Schuster who sent in the recipe to the Lutheran cookbook: "We like this much better than any regular commercial canned tomato soup and have been making for 30 years like this."

-- Submitted by Jean Mulkerin

From Gail Welch of Ellenton, Fla., comes a old-fashioned cream of tomato soup from 4B's Restaurant Inc. in Missoula, Mont. Restaurant locations are in Montana and New Mexico.


1 tablespoon chicken base (paste form)

1 cup water

1 ounce butter

2 tablespoons sugar

1 tablespoon chopped onion

1/2 teaspoon baking soda

16-ounce can diced tomatoes in puree

16-ounce can crushed tomatoes

8 ounces heavy whipping cream

8 ounces liquid coffee creamer

Combine chicken base, water, butter, chopped onion and sugar. Simmer until onions are tender.

Add tomatoes, baking soda and stir well. Add cream, liquid creamer and heat to serve.

-- Submitted by Gail Welch

Vrazel's Crab au Gratin

Pamela S. Stone and Jackie Crawford sent in Chef Bill Vrazel's famous Vrazel's Crabmeat Au Gratin that a reader requested. As Mississippi readers know, Vrazel's restaurant closed in December and was a favorite dining spot for Coastians.

Stone found hers in "Mississippi Coast Restaurants Post Katrina," and Crawford found hers in "Feeding the Faithful: Cursillo Movement of South Mississippi," which was published in 2010 or 2011.

"This is a very good cookbook," said Crawford. "Mr. Vrazel has several of his recipes in it."


1 pound crabmeat

6 ounces butter

6 ounces flour

1 quart half and half

1 egg yolk

1- 1/2 cups medium diced onions, (sauteed in 6 ounces butter)

Salt and pepper to taste

6 ounces Parmesan cheese

Melt butter and flour on medium heat, stirring for 5 minutes, but do not brown. Add half and half and bring to just a simmer. Turn heat off.

Place egg yolk in a bowl and add 3 to 4 ounces of hot cream sauce and mix well. Repeat this step with 3 to 4 more ounces of cream sauce. Add remaining cream sauce and blend well.

Adjust seasoning to taste with salt and pepper. Mix in onion and crabmeat. Place in a casserole dish and top with Parmesan cheese. Bake in 375 degree oven until lightly browned and bubbly. Serves 4.

-- Submitted by Pamela S. Stone and Jackie Crawford

Childhood obesity conference

Don't forget the 2nd Annual Healthy Kids Healthy Families Conference happening Friday and Saturday at the Biloxi Civic Center. Gulf Coast Health Educators and the city of Biloxi are the sponsors.

The Gulf Coast Childhood Obesity Task Force was established specifically to "build a team and united front" focused on conquering childhood obesity. The task force wants to move the fight to the kitchen table and have a powerful impact on conquering childhood obesity.

Cost is $75. To register or for more details, call 228-234-2046.

Coming next week

Barbecue Under the Oaks is coming up on March 23, and we have two recipes that are guaranteed to whet the tastebuds.

Also, we have a few tomato soup cake recipes that are not the same old thing. One even has a mayonnaise icing.

Andrea Yeager, who can be reached at, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, include the name or describe it.

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