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 serving (1 cup) equals 143 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 937 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g 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!"