Cream Of Tomato Soup

Cream Of Tomato Soup

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  • 2.5 c
    tomatoes, peeled and diced
  • 1/4 c
    celery, diced
  • 1/4 c
    onion, diced
  • 1 Tbsp
    vegetable oil
  • 2 Tbsp
    all purpose flour
  • 1 c
    evaporated milk
  • 1 tsp
    salt, optional
  • 1/8 tsp
  • 3 Tbsp
    sour cream
  • 3 tsp
    parsley, fresh minced

How to Make Cream Of Tomato Soup


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

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About Cream Of Tomato Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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