Cream of Tomato Soup

Ready in 1h

Try this Cream of Tomato Soup recipe, or contribute your own.


3 tb Sour cream
3 ts Minced fresh parsley
2 tb All-purpose flour
1 ts Salt; optional
2 1/2 c Diced peeled tomatoes
1/4 c Celery; diced
1/8 ts Pepper
1 c Evaporated milk
1/4 c Diced onion
1 tb Vegetable oil

Original recipe makes 3 Servings



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. Recipe by: Taste of Home - August/September 97 Posted to EAT-L Digest by LDGOSS on Jan 21, 1998

Alert editor   
Calories Per Serving: 332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Cream of Tomato Soup. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free