Recipe courtesy of Joanne Lamb Hayes
Cream of Tomato Soup
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 469 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 469 mg
Ingredients
Directions
- Melt butter; blend in flour until smooth. Pour in tomato juice and stir until it thickens. Add soda, then milk, sugar and salt. Heat thoroughly. Divide into bowls and top with cheese. This soup does not curdle.
