Cream of Tomato Soup
published by mdkshareef on Sep 26, 2011
Tomato soup is delicious!
Ingredients:
2 tbsp special margarine
½ cup sliced onions
½ cup sliced carrots
120 ounce and tomatoes
1 cup skim milk
1 tbsp salt
2 tbsp sugar
1/8 tbsp nutmeg
1 tbsp flour
Procedure:
Melt the margarine in a skillet; sauté the onions and carrots 5 minutes. In a saucepan, combine the sautéed vegetables ,the tomatoes, salt, sugar and nutmeg. Bring to a boil and cook over low heat 30 minutes. Puree in an electric blender or force through a sieve. Return to saucepan. Mix the flour and milk until smooth. Add to the soup, stirring constantly to the boiling point. Cook over low heat 5 minutes.
Serves 4.
Per serving
Calories 105
Saturated fat 1.2 gram
Polyunsaturated fat 1.6 gram
Total fat 5.5 grams
Reference:
The Low Salt, Low Cholesterol Cookbook
Myra Waldo
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