Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2 tablespoons all-purpose flour; 1 tablespoon sugar; 2 cups milk, divided; 4 cups tomato juice, heated; Chopped fresh parsley

I can a lot of tomato juice, which makes this recipe even more economical. My husband really enjoys this soup, so I like to pack it in his lunch.—Sue Gronholz, Beaver Dam, Wisconsin

Ingredients

2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

Directions

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 Facts

1 cup: 143 calories, 4g fat (3g saturated fat), 17mg cholesterol, 937mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 6g protein.

Originally published as Creamy Tomato Soup in Taste of Home April/May 1996

Reviews

My Review

Click stars to rate

Average Rating:

Coelyn

Nov 6, 2017

Fave
Shirljo

Mar 1, 2016

One of my favorite ways to use my canned tomato juice and it is so easy and flavorful.
walkingfit

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.
pats5boys_ne_57

Jun 4, 2009

thanks. I just printed this recipe for tomato juice that I can. Pat
kerrilane

Jun 4, 2009

I double this recipe for parties and it is always a hit!