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 MC-Recipe Digest V1 #701 by The Taillons
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 164 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 54.3mg||17 %|
|Sodium 277.5mg||10 %|
|Potassium 944.7mg||25 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 28g|
|Protein 14g||20 %|
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Calories per serving: 332
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