Appetizers / Soups / Salads

Cream of Tomato Soup is for Lunch.

Cream of Tomato Soup takes 2 minutes to prepare.

Cream of Tomato Soup takes 30 minutes to cook.

Cream of Tomato Soup makes 18 servings.

The ingredients for Cream of Tomato Soup are:

1/4 c. margarine or butter (I use smart balance)
1/2 c. whole wheat flour
7 c. (4 cans) evaporated milk, fat free
12 c. (2 big cans) tomato or vegetable juice
10 Tbsp. (1 small can) tomato paste
salt and pepper to taste
oregano and basil also to taste

Here is how you make Cream of Tomato Soup:

Melt margarine or butter over medium heat in a stock pot (5 quarts or larger unless you are cutting the recipe down). Add flour and blend, stirring constantly, for 2 min.Gradually (it needs to be gradual or it won't thicken properly) blend in the evaporated milk. Continue to cook over low to medium heat, stirring occasionally, until thickened.Sir in the juice, tomato paste and the seasonings until smooth. Continue cooking over low heat, stirring frequently, for 5 min. Serve warm. You can top with cottage cheese, parmesan cheese, wheat germ or flax meal.Serves approx. 18 1-cup servings.Number of Servings: 18Recipe submitted by SparkPeople user JDLANDER.

The nutritional information for Cream of Tomato Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 115.6

• Total Fat: 2.3 g
• Cholesterol: 4.0 mg
• Sodium: 338.7 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 1.0 g
• Protein: 8.4 g

The dietary needs meet for Cream of Tomato Soup is Low Fat