Cream of Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/4 c. margarine or butter (I use smart balance)1/2 c. whole wheat flour7 c. (4 cans) evaporated milk, fat free12 c. (2 big cans) tomato or vegetable juice 10 Tbsp. (1 small can) tomato pastesalt and pepper to tasteoregano and basil also to taste
Melt margarine or butter over medium heat in a stock pot (5 quarts or larger unless you are cutting the recipe down). Add flour and blend, stirring constantly, for 2 min.
Gradually (it needs to be gradual or it won't thicken properly) blend in the evaporated milk. Continue to cook over low to medium heat, stirring occasionally, until thickened.
Sir in the juice, tomato paste and the seasonings until smooth. Continue cooking over low heat, stirring frequently, for 5 min. Serve warm. You can top with cottage cheese, parmesan cheese, wheat germ or flax meal.
Serves approx. 18 1-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JDLANDER.
Gradually (it needs to be gradual or it won't thicken properly) blend in the evaporated milk. Continue to cook over low to medium heat, stirring occasionally, until thickened.
Sir in the juice, tomato paste and the seasonings until smooth. Continue cooking over low heat, stirring frequently, for 5 min. Serve warm. You can top with cottage cheese, parmesan cheese, wheat germ or flax meal.
Serves approx. 18 1-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JDLANDER.
Nutritional Info Amount Per Serving
- Calories: 115.6
- Total Fat: 2.3 g
- Cholesterol: 4.0 mg
- Sodium: 338.7 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.0 g
- Protein: 8.4 g
Member Reviews
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SUNNIEKH
how big are the serving sizes. sounds yummy - 3/2/09
Reply from JDLANDER (3/18/09)
serving size = 1 c. (sorry I didn't respond earlier we were out of town) Hope you enjoy it as much as I do.