Try this Cream of Fresh Tomato Soup recipe, or contribute your own.
Suggest a better description1. Peel and chop tomatoes; combine with onion, celery, sugar(if used), cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower heat; cover and simmer 15 minutes. 2. Melt butter in a large saucepan. Stir in flour and salt;cook 1 minute; stir in milk. Cook, stirring constantly, until mixture thickens and bubbles, 2 minutes; keep warm. 3. Puree tomato mixture through sieve or food mill. Stir puree slowly into sauce. Heat but dont boil. Serve with croutons, if you wish. Posted to MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22, 1997
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 98 | ||
Calories from Fat: 64 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 17.7mg | 5 % | |
Sodium 67.8mg | 2 % | |
Potassium 121.5mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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