Creamy Tomato Soup
Total TimePrep/Total Time: 20 min.
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 2 cups milk, divided
- 4 cups tomato juice, heated
- Chopped fresh parsley
- 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.
Nutrition Facts1 cup: 143 calories, 4g fat (3g saturated fat), 17mg cholesterol, 937mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 6g protein.
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Nov 6, 2017
Mar 1, 2016
One of my favorite ways to use my canned tomato juice and it is so easy and flavorful.
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.
Jun 4, 2009
thanks. I just printed this recipe for tomato juice that I can. Pat
Jun 4, 2009
I double this recipe for parties and it is always a hit!