Historic Recipe -- Last Minute Tomato Soup

I'm getting ready to go to a writer's conference this weekend and will be meeting with a literary agent who represents cookbook authors.  I have completed the manuscript for the updated version of Anna's Kitchen, which will be titled, Rosie's Riveting Recipes:  Cooking on the Home Front Line.  I've spent a good part of the evening preparing my synopsis and all I can say is writing a cookbook is easy--writing a synopsis for a cookbook is not.  

I need to include a sample recipe in my synopsis, so I decided to use this very simple soup recipe, which is one of the ones that I have added to the updated version of my cookbook.  I was about the shut the computer down for the night when I had a, "Well duh!" moment.  Maybe before I closed up shop for the night I should post the recipe here.  

This soup would take less than 30 minutes to prepare, and most of us probably have the ingredients in our pantries.  Please note that canned tomatoes could be used in place of fresh tomatoes. 

LAST-MINUTE TOMATO SOUP

1 cup cooked tomatoes

3 cups rich milk*

¾ teaspoon salt

¼ teaspoon pepper

1 tablespoon butter, (if desired)

Stir tomatoes well to break up the pulp and juice. Add milk. Heat, stirring frequently. Add salt and pepper and butter, if desired. Serve immediately. Makes 4 servings.

* Rich milk is a 1940’s term for condensed milk