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Cream of Tomato Soup 4

Cream of Tomato Soup 4

Categories: Tomato, Cream of, Sour cream, Cream of,

2 1/2 cups of diced peeled tomatoes
1/4 cup of diced celery
1/4 cup of diced onion
1 tablespoon of Vegetable oil
2 tablespoons of All-purpose flour
1 cup of Evaporated milk
1 teaspoon of salt, optional
1/8 teaspoon of pepper
3 tablespoons of Sour cream
3 teaspoons of 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. Serving Size: 3

Recipe by: Taste of Home - August/September 97 Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 21, 1998

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