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Cream Of Tomato Soup

Mormon.Cook's picture
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Onion salt 1⁄4 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Water 2 Cup (32 tbs)
  Sweet basil 1⁄4 Teaspoon
  Onion 1⁄4 Teaspoon
  Salt To Taste
  Celery 1⁄4 Teaspoon
  Garlic salt 1 Pinch
  White pepper 1 Pinch
  Instant non fat dry milk 1⁄3 Cup (5.33 tbs)
  Tomato juice 2 Cup (32 tbs)

In a 2-quart saucepan melt margarine; add flour, and blend. Add 1 1/2 cups water; stir, on medium heat, until thickened. Reduce heat to simmer. Add seasonings; cover and cook 5 minutes. Blend non-fat dry milk with remaining water; stir into thickened mixture. Increase heat to medium; add tomato juice* slowly, stirring well. Garnish with toasted bread cubes or shredded cheese.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 293 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 9.2 g45.9%

Trans Fat 0 g

Cholesterol 32.7 mg10.9%

Sodium 397.5 mg16.6%

Total Carbohydrates 19 g6.2%

Dietary Fiber 0.82 g3.3%

Sugars 9.2 g

Protein 6 g11.7%

Vitamin A 27.9% Vitamin C 37.6%

Calcium 14.1% Iron 5.8%

*Based on a 2000 Calorie diet

Cream Of Tomato Soup Recipe