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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

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

Reviews for Quick Cream of Tomato Soup

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MY REVIEW
jmkasprak 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."

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