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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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