Quick Cream of Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. Gail Harris, Ramer, Tennessee Ingredients:
2-1/2 cups diced peeled tomatoes |
1/4 cup diced celery |
1/4 cup diced onion |
1 tablespoon canola oil |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup evaporated milk |
1 teaspoon salt, optional |
1/8 teaspoon pepper |
3 tablespoons sour cream |
3 teaspoons minced fresh parsley |
Directions:
1. In a saucepan, combine 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.
2. 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. (3-1/2 cups).
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