Cream of Tomato Soup Recipe

Nutrition Facts

  • One serving:
  • (prepared with evaporated skim milk and nonfat sour cream and without salt)
  • Calories:
  • 164
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 3 mg
  • Sodium:
  • 121 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 0 g
  • Protein:
  • 9 g


Creamy Vegetable Soup

I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began... View this recipe »



Cream of Tomato Soup

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This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. —Gail Harris, Ramer, Tennessee

SERVINGS: 3

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: Prep: 30 min. + cooling Cook: 5 min.

Ingredients:

  • 2-1/2 cups diced peeled tomatoes
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 1 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 3 tablespoons sour cream
  • 3 teaspoons minced fresh parsley

Directions:

In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley. Yield: 3 servings. (3-1/2 cups).

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