Try this Cream of Tomato Soup recipe, or contribute your own.
Suggest a better descriptionSimmer tomatoes and onion in butter over low heat. When the onions are soft, after about 8 to 12 minutes of simmering, put the base mixture in a blender and liquefy. Either pour the base mixture into a container, cool, and freeze, or prepare your Cream of Tomato soup now. To prepare the soup from the frozen base mixture, thaw and heat through in a large soup kettle. If preparing from the fresh mixture, simply continue in a large soup kettle by blending in the flour, salt, and pepper now. Add baking soda, half-and-half, and milk. Mix well and heat slowly over a moderate temperature. Stir occasionally for about 15 to 20 minutes until warm and steamy, but not quite boiling. Serve warm with crackers, croutons, or shredded cheese. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 To 6 (933g) | ||
Recipe Makes: 4 To 6 | ||
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Calories: 1452 | ||
Calories from Fat: 1188 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.1g | 176 % | |
Saturated Fat 72.3g | 362 % | |
Monounsaturated Fat 41.7g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 352.8mg | 109 % | |
Sodium 629.2mg | 22 % | |
Potassium 1204.5mg | 32 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 44.8g | ||
Protein 27.5g | 39 % | |
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: 1452
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