Try this Cream of Tomato Soup recipe, or contribute your own.
Suggest a better descriptionIn 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 | ||
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Calories: 332 | ||
Calories from Fat: 164 (49%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 332
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