Cream of Tomato Soup

By dashy_65

Ingredients

• 2-1/2 cups diced peeled tomatoes
• 1/4 cup diced celery
• 1/4 cup diced onion
• 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 minced fresh parsley

Details

Servings 3
Adapted from tasteofhome.com

Preparation

Step 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. 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).

164 cal, 121mg sodium, 22g carb, 5g fat