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Title: Cream of Tomato Soup
Categories: Not Blank
Yield: 3 Servings
| 2 1/2 | c | Diced peeled tomatoes |
| 1/4 | c | Diced celery |
| 1/4 | c | Diced onion |
| 1 | tb | Vegetable oil |
| 2 | tb | All-purpose flour |
| 1 | c | Evaporated milk |
| 1 | ts | Salt; optional |
| 1/8 | ts | Pepper |
| 3 | tb | Sour cream |
| 3 | ts | Minced fresh parsley |
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.
Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997
Recipe by: Taste of Home - August/September '97
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