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Quick Cream of Tomato Soup Recipe

Quick Cream of Tomato Soup Recipe

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
TOTAL TIME: Prep: 30 min. + cooling Cook: 5 min. YIELD:3 servings

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

  • 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).

Nutritional Facts

Diabetic Exchanges: One serving (prepared with evaporated skim milk and nonfat sour cream and without salt) equals 1-1/2 vegetable, 1 starch, 1 fat; also, 164 calories, 121 mg sodium, 3 mg cholesterol, 22 gm carbohydrate, 9 gm protein, 5 gm fat.