| 1 1/2 teaspoon lemon juice |
| 1 1/2 tablespoon tomato paste |
| |
| In a 4 quart pot, combine all ingredients except butter, flour and milk. Bring mixture to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove bay leaf. |
| |
| Thicken the soup |
| 1/2 cup butter or Promise spread |
| 1/3 cup flour |
| 4 cups (960 ml) milk or evaporated skim milk |
| |
| In a 6 quart pot, melt the butter; blend in flour until smooth and bubbly. Gradually add milk; bring to a boil over medium heat, stirring constantly. Cook two minutes, then reduce the heat, and gradually add the tomato mixture, stirring until smooth and heated through. |
| |
| Tomato garnish |