Creamed Tomato Soup
18
Creamed Tomato Soup recipe
Ingredients
| 3 | tablespoons |
butter
|
|
| 5 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
safflower oil
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | large |
onions
|
|
| 6 | cups |
chicken broth
|
|
| ½ | teaspoon |
thyme
crushed |
* |
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
basil
|
* |
| 1 | cup |
cream
|
|
| 1 | dash |
salt and black pepper
|
* |
| 1 | cup |
milk
|
|
| 10 | medium |
tomatoes
ripe, coarsely chopped |
|
| 2 | tablespoons |
butter
|
Directions
Combine butter and oil in soup pot; add onions; sauté over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally.
When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes.
Blend flour with equal amount of chicken broth; add to tomato mixture and mix well.
Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes.
Stir occasionally to prevent soup from sticking to bottom of pan.
Put soup through blender in small batches.
Reheat purée and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving.
Nutrition Facts
Serving Size 306g (10.8 oz)Amount per Serving
Calories 60458% of calories from fat
% Daily Value *
Total Fat 39g
60%
Saturated Fat 19g
93%
Trans Fat
0g
Cholesterol 93mg
31%
Sodium 703mg
29%
Total Carbohydrate
17g
17%
Dietary Fiber 6g
24%
Sugars g
Protein
37g
Vitamin A 76%
•
Vitamin C 84%
Calcium 20%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
