Tomato Herb Soup

American.Gourmet's picture

Dec. 28, 2011


Onion 1 Large , chopped
Butter 1/2 Cup (8 tbs)
All purpose flour 1/2 Cup (8 tbs)
Milk 2 Cup (32 tbs)
Chicken stock 2 Cup (32 tbs)
Chopped parsley 1/3 Cup (5.33 tbs)
Dry basil 1/3 Cup (5.33 tbs)
Canned tomatoes 32 Ounce (2 Cans, 16 Ounce Each)
Canned tomato juice 46 Ounce (1 Can)
Salt To Taste
Pepper To Taste
Grated parmesan cheese 1 Ounce



1)Take a pan and add butter.add flour.

2)Toss onion and saute.

3)Cook gently, and slowly add milk and then add chicken stock

4)Now add parsley and basil

5)In a stock pot, add roux, add tomatoes and juice.

6)Cook this till boiling and add seasoning

7)Add garnish of parmesan cheese


8)Serve hot

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2442Calories from Fat 1119

 % Daily Value*

Total Fat 127 g195.4%

Saturated Fat 73 g365%

Trans Fat 0 g


Sodium 3083 mg128.46%

Total Carbohydrates 290 g96.7%

Dietary Fiber 62 g248%

Sugars 93 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet