|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Canned tomatoes make this soup a snap to fix, and it tastes great! Top it off with some chopped fresh basil leaves or grated Parmesan cheese.
Serve the tomato soup with crackers or make a lunch with grilled cheese sandwiches and tomato soup.
- 4 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon (scant) ground black pepper
- 2 cans (14.5 ounces each) diced tomatoes (undrained)
- Optional: 1/4 cup basil leaves (chopped) and fresh grated Parmesan
In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender.
Stir flour into the vegetable mixture, stirring until well incorporated. Continue cooking, stirring constantly, for 2 minutes.
Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. Remove from the heat and set aside.
Dice tomatoes smaller or puree in a blender or processor, if a smoother soup is desired.
Heat tomatoes in a separate saucepan.
Put the thickened sauce back on medium-low heat and gradually add the tomatoes, stirring constantly. Heat through.
If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.
More Tomato Soup Recipes