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Creamy Tomato Soup Recipe

Creamy Tomato Soup Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 2 cups milk, divided
  • 4 cups tomato juice, heated
  • Chopped fresh parsley

Directions

  • 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.

Nutritional Facts

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

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MY REVIEW
Reviewed Mar. 1, 2016

"One of my favorite ways to use my canned tomato juice and it is so easy and flavorful."

MY REVIEW
Reviewed Feb. 11, 2011

"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."

MY REVIEW
Reviewed Jun. 4, 2009

"thanks.  I just printed this recipe for tomato juice that I can.

 
Pat"

MY REVIEW
Reviewed Jun. 4, 2009

"I double this recipe for parties and it is always a hit!"

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