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Add a photoServings: 4
Ingredients
- 4 c. Sun-ripened Tomatoes, peeled and minced
- 1/4 c. Onion, minced
- 6 Tbsp. Butter or possibly Margarine
- 1/4 c. All-purpose Flour
- 1Â 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/2 tsp Baking Soda
- 2 c. Half-and-half
- 2 c. Lowfat milk
Directions
- Simmer tomatoes and onion in butter over low heat. When the onions are soft, after about 8 to 12 min of simmering, put the base mix in a blender and liquefy.
- Either pour the base mix into a container, cold, and freeze, or possibly prepare your Cream of Tomato soup now.
- To prepare the soup from the frzn base mix, thaw and heat through in a large soup kettle. If preparing from the fresh mix, simply continue in a large soup kettle by blending in the flour, salt, and pepper now.
- Add in baking soda, half-and-half, and lowfat milk. Mix well and heat slowly over a moderate temperature. Stir occasionally for about 15 to 20 min till hot and steamy, but not quite boiling. Serve hot with crackers, croutons, or possibly shredded cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 393 | |
| Calories from Fat 285 | 73% |
| Total Fat 32.46g | 41% |
| Saturated Fat 20.39g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1256mg | 52% |
| Potassium 368mg | 11% |
| Total Carbs 18.15g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.95g | 5% |
| Protein 8.79g | 14% |
