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Quick Cream of Tomato Soup

Name: Quick Cream of Tomato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings (3-1/2 cups).
Ingredients: 2-1/2 cups diced peeled tomatoes; 1/4 cup diced celery; 1/4 cup diced onion; 1 tablespoon canola oil; 2 tablespoons all-purpose flour; 1 cup evaporated milk; 1 teaspoon salt, optional; 1/8 teaspoon pepper; 3 tablespoons sour cream; 3 teaspoons minced fresh parsley

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Total Time

Prep: 30 min. + cooling

Makes

3 servings (3-1/2 cups)

This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. —Gail Harris, Ramer, Tennessee

Quick Cream of Tomato Soup Recipe photo by Taste of Home

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Ingredients

2-1/2 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 cup evaporated milk
1 teaspoon salt, optional
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley

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.

Nutrition Facts

1 cup: 164 calories, 5g fat (0 saturated fat), 3mg cholesterol, 121mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 starch, 1 fat.

Quick Cream of Tomato Soup

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