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DIY Cream of Tomato Soup

DIY Cream of Tomato Soup

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Submitted by Niecey3

DIY Cream of Tomato Soup recipe

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

2 ½ 591
CUPS ML TOMATOES
peeled, diced
¼ 59
CUP ML CELERY
diced
¼ 59
CUP ML ONIONS
diced
1 15
TABLESPOON ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
1 5
TEASPOON ML SALT
optional
0.6
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML SOUR CREAM
optional
3 15
TEASPOONS ML PARSLEY LEAVES
fresh, minced, optional

Directions

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 if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 127 54% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 639mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 24% Vitamin C 29%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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