- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 2 cups milk, divided
- 4 cups tomato juice, heated
- Chopped fresh parsley
- In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.
Reviews for Creamy Tomato Soup
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Flavor is good but I got lumps in the soup from the white sauce base. I should have used a whisk rather than a spoon to stir. I think I'll try another recipe.
I use 2 cups tomato sauce and 2 cups of water instead tomato juice. I add an extra tablespoon of flour to thicken it a bit more.
thanks. I just printed this recipe for tomato juice that I can.
I double this recipe for parties and it is always a hit!