QUICK CREAM OF TOMATO SOUP

Quick Cream of Tomato Soup image

This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. -Gail Harris, Ramer, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 3 servings (3-1/2 cups).

Number Of Ingredients 10

Ingredients

2-1/2 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 cup evaporated milk
1 teaspoon salt, optional
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 164 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges