Creamy Tomato Soup Recipe
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 2 cups milk, divided
- 4 cups tomato juice, heated
- Chopped fresh parsley
- 1. 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.
1 cup: 143 calories, 4g fat (3g saturated fat), 17mg cholesterol, 937mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 6g protein
Reviews for Creamy Tomato Soup
"One of my favorite ways to use my canned tomato juice and it is so easy and flavorful."
"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."
"thanks. I just printed this recipe for tomato juice that I can.Pat"
"I double this recipe for parties and it is always a hit!"