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Add a photoServings: 4
Ingredients
- 1 quart canned tomatoes
- 1 Tbsp. chopped onions
- 1/4 tsp celery seeds
- 1/2 tsp salt
- 1/2 tsp basil
- 1/8 tsp baking soda
- 2 Tbsp. butter or possibly margarine
- 3 Tbsp. flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 c. lowfat milk (I use evaporated skim lowfat milk for fewer calories and creamier texture)
Directions
- In small saucepan combine tomatoes, onions, celery seeds, salt and basil.
- Simmer uncovered five min. While tomatoes are cooking, heat butter or possibly margarine in large saucepan, stir in flour, salt and pepper with a whisk. Cook 1 minute stirring constantly. Gradually add in lowfat milk using a whisk to prevent lumps.
- Cook over medium heat till thickened, about 5 min. Break up large tomatoes with a wooden spoon, remove from heat and stir in baking soda. Gradually stir tomato mix into lowfat milk mix and serve.
- Makes 4 servings. I like to servethis soup with grilled cheese sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 64 | 39% |
| Total Fat 7.35g | 9% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1059mg | 44% |
| Potassium 648mg | 19% |
| Total Carbs 20.47g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 12.17g | 8% |
| Protein 6.71g | 11% |
