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Sweet & Creamy Tomato Soup

I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.—Virgie Scarbro, Lgiugig, Alaska
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 2 large onions, chopped
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/2 cup water
  • 4 teaspoons brown sugar
  • 2 bay leaves
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cold water
  • 2 cans (12 ounces each) fat-free evaporated milk
  • Thinly sliced fresh basil leaves, optional

Directions

  • In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.
Nutrition Facts
1 cup: 133 calories, 2g fat (2g saturated fat), 9mg cholesterol, 364mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.

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