Cream Of Tomato Soup


Course : Soups
Serves: 4
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Ingredients:


16 ounces tomatoes -- canned

1/2 cup onion -- chopped

2 tablespoons tomato paste

1 1/2 cups chicken broth

1 piece bay leaf

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup evaporated skim milk

1 tablespoon parsley -- chopped
 

Preparation / Directions:


Cut tomatoes in bite-sized pieces and place with tomato liquid in a saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove bay leaf. Cool about 15 minutes, then turn into blender or food processor fitted with steel blade. Cover; blend at low speed until well-mixed. Meanwhile, heat milk, but do not allow it to boil or burn. Combine tomato mixture and hot milk. Simmer, stirring constantly, until hot enough to serve. Garnish with parsley.

 

Nutritional Information:

88 Calories (kcal); 1g Total Fat; (9% calories from fat); 7g Protein; 14g Carbohydrate; 2mg Cholesterol; 683mg Sodium


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