- 1 can (8 ounces) tomato sauce
- 1 tablespoon butter
- 1/8 to 1/4 teaspoon onion powder
- Dash pepper
- 2 cups milk
- In a saucepan, combine the first four ingredients. Bring to a simmer over medium heat. Gradually stir in milk; cook and stir until heated through (do not boil). Yield: 2 servings.
Originally published as Creamy Tomato Soup in Taste of Home April/May 2001, p11
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Reviewed Jul. 27, 2009
"very little flavor. Tomato flavored milk. I tried adding basil and garlic which made it worse. poured it down the sink."