Cream Of Fresh Tomato Soup Recipe
Servings: 6
Ingredients
- 3 med -size, very ripe tomatoes
- 1 sm Onion, finely minced (1/4 c.)
- 1/2 c. Finely minced celery
- 1 pch Sugar (optional)
- 3 whl cloves
- 1 sm Bay leaf
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1 tsp Salt
- 3 c. Lowfat milk
Directions
- 1. Peel and chop tomatoes; combine with onion, celery, sugar(if used), cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower heat; cover and simmer 15 min.
- 2. Heat butter in a large saucepan. Stir in flour and salt;cook 1 minute; stir in lowfat milk. Cook, stirring constantly, till mix thickens and bubbles, 2 min; keep hot.
- 3. Puree tomato mix through sieve or possibly food mill. Stir puree slowly into sauce. Heat but do not boil. Serve with croutons, if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 62 | 50% |
| Total Fat 7.11g | 9% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 489mg | 20% |
| Potassium 230mg | 7% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.12g | 5% |
| Protein 4.81g | 8% |
