Cream of Tomato Soup

Yield: 4 servings
  • 28 oz. can whole or diced tomatoes, with juice
  • 1/2 c. chopped onion
  • 1 Tbsp. dried parsley
  • 1 tsp. sugar
  • 1/2 tsp. basil
  • 1/4 tsp. pepper
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • 2 c. chicken broth
  • 1 c. milk
  • salt to taste
  1. In saucepan combine tomatoes, onion, parsley, sugar, basil and pepper. Bring to a boil and reduce heat. Cover and simmer 20 minutes.
  2. Pour hot mixture into blender and blend until smooth, about 30 seconds.
  3. Melt butter in saucepan. Stir in broth and flour and bring to a boil, stirring constantly. Add blended tomato mixture and simmer 5 minutes. Stir in milk and salt and cook 1 minute longer.
Brian never liked tomato soup until I made this. It goes very nicely with buttered toast, or best of all, my Homemade Cheesy Garlic Croutons.
  • easy
  • dinner
  • favorite
Last updated 2016-12-25
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