I can a lot of tomato juice, which makes this recipe even more economical. My husband really enjoys this soup, so I like to pack it in his lunch.—Sue Gronholz, Beaver Dam, Wisconsin
- 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.
Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p19
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