This is a print preview of "Cream of Tomato Soup" recipe.

Cream of Tomato Soup Recipe
by DCMH

Cream of Tomato Soup
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1 cup

Ingredients

  • 7 oz margarine
  • 12 oz onions, finely chopped
  • 2 Tbsp garlic, minced
  • 3 1/2 tsp basil
  • 1 1/2 Tbsp Italian seasoning
  • 7 oz flour
  • 4 tsp sugar
  • 3/4 tsp nutmeg
  • 3 lbs tomato paste
  • 3 qts, 3 cups water
  • 9 pkgs salt-free bouillon
  • 1 gal, 1 qt, 1 pint low-fat milk, cold
  • 6 cups cooked rice
  • pepper to taste
  • 1/3 cup dry sherry
  • 1/2 cu parsley, chopped (optional)

Directions

  1. In a large, heavy pot, melt margarine. Add onions and cook over medium heat until soft.
  2. Add garlic, basil, and Italian seasoning. Cook 5 minutes more, stirring constantly and being careful not to burn the garlic.
  3. Add flour, sugar, and nutmeg. Cook 5-10 minutes, stirring often, until flour smells nutty.
  4. Whisk in tomato paste, water, and bouillon. Slowly bring to a boil and simmer, stirring often for 5-10 minutes.
  5. Slowly stir tomato mixture into cold milk. Return the soup to the pot. Add cooked rice and heat quickly. Season with sherry and pepper, and garnish with parsley (if desired).