Cream of Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4 tbsp Butter, salted 1 medium Onion finely chopped1/3 C Flour, white, 4 cup Milk,whole2 Tbs Better than Bouillon Organic Chicken1/2 tsp Arm & Hammer Baking Soda2 large cans of crushed tomatoes, with basil if you can get it. 1 can (6 oz) Tomato Paste6 tbsp Basil Pesto ( or fresh basil or dried, what ever you have on hand)1 tsp White Pepper1/2 tsp black pepper
Start by melting the butter in the bottom of a big soup pot at medium heat and wait until the foam disappears. Now add the finely chopped onion. When the onion is translucent, sprinkle in the flour as you whisk, or stir with a heat safe spatula or wooden spoon. After the flour has been in there a few minutes ( you just don't want it to taste raw), add the milk slowly as you stir. Keep stirring until it thickens. Add the tomato products. Turn down heat so the bottom doesn"t scorch. Stir frequently until it starts to bubble a little. Season to taste whith basil or pesto, white pepper, salt, black or red pepper, garlic, whatever you like. Makes about 14 one cup servings.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 8.6 g
- Cholesterol: 14.8 mg
- Sodium: 781.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.8 g
- Protein: 6.1 g
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