CREAM OF FRESH TOMATO SOUP RECIPE | ALLRECIPES
Much better than brand name soups, if you like homemade. Creamy and flavorful.
Provided by Karen Gibson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
- In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
Nutrition Facts : Calories 297.8 calories, CarbohydrateContent 29.4 g, CholesterolContent 19.5 mg, FatContent 15.9 g, FiberContent 3.1 g, ProteinContent 11 g, SaturatedFatContent 5 g, SodiumContent 235 mg, SugarContent 19.1 g
SOUR CREAM POTATO SOUP RECIPE: HOW TO MAKE IT
This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham.
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.
Nutrition Facts : Calories 220 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 740mg sodium, CarbohydrateContent 25g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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