Tomato Soup - cooking recipe

Ingredients

1 (20 oz.) can tomatoes or 1 qt. home canned
milk
1/4 c. margarine
salt
pepper
1/4 c. flour

Preparation

Heat tomatoes in a large saucepan, breaking up large pieces. In another pan, melt margarine.
Add flour, salt and pepper to taste.
Stir and cook until bubbly.
Do not brown.
Remove from heat and add milk to equal amount of tomatoes.
Return to heat and cook, stirring constantly, until thickened, 5 to 7 minutes.
Off burner, add mixture to hot tomatoes slowly, stirring constantly to prevent curdling.
Return to burner.
Bring to boil over low heat, stirring constantly.
Serve with a teaspoon of butter in each bowl.