Cream of Tomato Soup

Ready in 1 hour

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Try this Cream of Tomato Soup recipe, or contribute your own. "Taste of ho" and "Soups" are two tags used to describe Cream of Tomato Soup.


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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

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

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