Cream of Tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz. can of tomato pasteFill the tomato paste can with water (6oz.)3 cans full of 2% milk (18 oz.)2 tablespoons butter1 teaspoon onion powder1 teaspoon honey (or sugar)1/4 teaspoon salt (I prefer 1/2 teaspoon)Dash of black pepper
Open up the tomato paste and scrape the contents into a medium-sized saucepan. Add 1 can of water and the butter. Stir and heat the mixture until it is smooth and bubbly. Remove the pan from the heat. Add the milk, honey (or sugar), salt, onion powder and pepper. Stir until smooth. Reheat over low heat until very hot, but not boiling. If you boil the soup it will curdle. It still tastes good if it curdles, but it is speckled when you look at it. If you find yourself boiling it most of the time, in spite of yourself, then change the name to Speckled Tomato Soup and pretend like it's supposed to look that way. My favorite way to eat this soup is with grilled cheese sandwiches. The recipe is easily doubled for more servings.
Serving Size: Makes about 1 quart - serving size is 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Serving Size: Makes about 1 quart - serving size is 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 163.6
- Total Fat: 8.8 g
- Cholesterol: 26.9 mg
- Sodium: 545.7 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.0 g
- Protein: 6.6 g
Member Reviews