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Creamed Tomato Soup

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Creamed Tomato Soup recipe













Trans-fat Free, High Fiber


3 tablespoons butter
5 tablespoons tomato paste
2 tablespoons safflower oil
cup all-purpose flour
2 large onions
6 cups chicken broth
½ teaspoon thyme
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


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.


* not incl. in nutrient facts

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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?


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