Cream Of Tomato Soup


Classifications: Soups and Stews

Qty Measure Ingredient


2 1/2 cups peeled tomatoes, diced

1/4 cup celery, diced

1/4 cup onion, diced

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1 cup evaporated milk

1 teaspoon salt, optional

1/8 teaspoon pepper

3 tablespoons sour cream

3 teaspoons fresh parsley, minced

Instructions: In a saucepan, combine the tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley. Yield: 3 servings (3-1/2cups).



Background: Note: DIABETIC EXCHANGES: One serving (prepared with evaporated skim milk and nonfat sour cream and without salt) equals 1-1/2 vegetable, 1 starch, 1 fat; also, 164 calories, 121 mg sodium, 3 mg cholesterol, 22 gm carbohydrate, 9 gm protein, 5 gm fat.

Serves: 3

Food Exchanges: