DIY Cream of Tomato Soup
DIY Cream of Tomato Soup recipe
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
tomatoes
peeled, diced |
|
| ¼ | cup |
celery
diced |
|
| ¼ | cup |
onions
diced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
evaporated milk
|
|
| 1 | teaspoon |
salt
optional |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
sour cream
optional |
|
| 3 | teaspoons |
parsley leaves
fresh, minced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
tomatoes
peeled, diced |
|
| 59 | ml |
celery
diced |
|
| 59 | ml |
onions
diced |
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
evaporated milk
|
|
| 5 | ml |
salt
optional |
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
sour cream
optional |
|
| 15 | 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.
