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Quick Cream of Tomato Soup

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.
  • Makes
    3 servings. (3-1/2 cups)

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.
Nutrition 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.

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Reviews

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Average Rating:
  • jmkasprak
    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.