Quick Cream of Tomato Soup Recipe

3.5 1 2
Quick Cream of Tomato Soup Recipe
Quick Cream of Tomato Soup Recipe photo by Taste of Home
Publisher Photo

Quick Cream of Tomato Soup Recipe

Read Reviews
3.5 1 2
Publisher Photo
This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. —Gail Harris, Ramer, Tennessee
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 5 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 5 min.

Ingredients

  • 2-1/2 cups diced peeled tomatoes
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1 tablespoon canola oil
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 1 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 3 tablespoons sour cream
  • 3 teaspoons minced fresh parsley

Directions

In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth.
In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley. Yield: 3 servings. (3-1/2 cups).
Originally published as Cream of Tomato Soup in Taste of Home August/September 1997, p39

Nutritional Facts

1 cup: 164 calories, 5g fat (0 saturated fat), 3mg cholesterol, 121mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 starch, 1 fat.

  • 2-1/2 cups diced peeled tomatoes
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1 tablespoon canola oil
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 1 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 3 tablespoons sour cream
  • 3 teaspoons minced fresh parsley
  1. In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth.
  2. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley. Yield: 3 servings. (3-1/2 cups).
Originally published as Cream of Tomato Soup in Taste of Home August/September 1997, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Cream of Tomato Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmkasprak User ID: 2880256 202328
Reviewed Nov. 9, 2012

"When I first looked at the photograph, I thought the color was off. But after making this soup I found it really is rather pink! If I make this again, I would need to cook it longer because even after processing, the celery remains a little crunchy at the end of each bite. I'm heading back to the kitchen now to add some spices to the soup."

Loading Image