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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 131.9
  • Total Fat: 2.6 g
  • Cholesterol: 8.1 mg
  • Sodium: 488.3 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.1 g

View full nutritional breakdown of Tomato Soup calories by ingredient
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Tomato Soup

Submitted by: J-9EER


Number of Servings: 10

Ingredients

    4 cups nonfat milk
    3 cans diced tomatoe
    2 T tomato paste
    1/2 med onion, chopped
    1 stalk celery, chopped
    1 t sugar
    salt and pepper
    8 t fiber sure
    1 garlic clove
    2 T butter
    4 T flour
    2 Cups cooked butternut squash

Directions

Cut squash in half lenght wise, remove seeds. Salt and Pepper. Cook squash in a shallow dish with 1 cups of chicken broth, 2 garlic cloves, and 2 bay leaves. own. Use chicken broth, garlic cloves and bay leaves to season.

Heat milk over med. Sweat onions in pan until carmalized (15-20 min on low) Put all ingredients in food processor and blend until smooth. Pour mixture into milk and bring to a boil. Reduce heat and simmer for 15 min.

Number of Servings: 10

Recipe submitted by SparkPeople user J-9EER.






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