A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Peel two quarts of tomatoes, boil them in a saucepan with an onion, and other soup vegetables
Strain and add a level tablespoonful of flour dissolved in a third of a cup of melted butter
Add pepper and salt
Serve very hot over little squares of bread fried brown and crisp in butter
Modern guidance to help you succeed with this vintage recipe
Straining the cooked tomatoes and aromatics creates a silky-smooth texture while concentrating flavor through evaporation. The flour-and-butter roux (beurre manié) thickens the soup through starch gelatinization, giving it body without the graininess of raw flour. Serving over crispy bread croutons creates textural contrast—the hot soup softens the exterior while the interior stays crisp, and the butter-fried bread adds richness that complements the tomatoes' acidity.
The soup can be made up to 3 days ahead through step 2. Store in an airtight container in the refrigerator, then reheat gently over medium-low heat, whisking occasionally. Prepare croutons just before serving for maximum crispness, or store fried croutons at room temperature for up to 8 hours and re-crisp in a 350°F oven for 5 minutes.
Store soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, whisking to recombine. Store croutons separately at room temperature in an airtight container for up to 2 days; re-crisp in oven before serving.
AI-generated tips from Chef Cecil's culinary database
The soup can be made up to 3 days ahead through step 2. Store in an airtight container in the refrigerator, then reheat gently over medium-low heat, whisking occasionally. Prepare croutons just before serving for maximum crispness, or store fried croutons at room temperature for up to 8 hours and re-crisp in a 350°F oven for 5 minutes.
Store soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, whisking to recombine. Store croutons separately at room temperature in an airtight container for up to 2 days; re-crisp in oven before serving.
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