Cream of Tomato Soup1/2 cup = 1/2 fruit/vegetable
| Ingredients |
6 servings
(We will double or triple this recipe.) |
| Tomatoes, canned |
8 oz |
| Tomato Sauce, canned |
16 oz |
| Onion, finely chopped |
2 Tbsp |
| Bay Leaf |
1/2 |
| Baking Soda |
1/4 tsp |
| Margarine |
1 Tbsp |
| Flour, enriched or whole-grain |
2 & 1/2 Tbsp |
| Salt |
3/4 tsp |
| Pepper |
dash |
| Sugar |
1 Tbsp |
| Milk |
1 & 1/2 cups |
1. Chop tomatoes in blender.
2. Combine tomatoes, tomato sauce, onion and bay leaf in large pot. Bring mixture to a boil.
3. Reduce heat to simmer and add baking soda.
4. While tomato mixture simmers, melt margarine in a separate sauce pan. Reduce heat.
5. Add flour to melted margarine. Stir in salt, pepper and sugar until well blended into a paste.
6. Gradually add milk to margarine and flour mixture, stirring constantly with a wire whisk to avoid lumps. Keep warm over low heat.
7. Ten minutes before serving, add milk mixture to tomato base. Stir well and heat through.
We served the Cream of Tomato Soup with pimento cheese sandwiches, peaches and milk for a nutritious lunch.
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