Cream of Tomato Soup
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Cream of Tomato Soup calories by ingredient
Introduction
Well, nothing beats this on a rainy fall day. Chases an afternoon spent on the ice-rink well... Well, nothing beats this on a rainy fall day. Chases an afternoon spent on the ice-rink well...Number of Servings: 14
Ingredients
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4 tbsp Butter, salted
1 medium Onion finely chopped
1/3 C Flour, white,
4 cup Milk,whole
2 Tbs Better than Bouillon Organic Chicken
1/2 tsp Arm & Hammer Baking Soda
2 large cans of crushed tomatoes, with basil if you can get it.
1 can (6 oz) Tomato Paste
6 tbsp Basil Pesto ( or fresh basil or dried, what ever you have on hand)
1 tsp White Pepper
1/2 tsp black pepper
Directions
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.