Cream of Tomato Soup

Cream of Tomato Soup

(Makes 6 servings)

• 2 pounds ripe or 4 cups canned tomatoes
• 1 medium onion, chopped
• 1/4 teaspoon celery seed
• 3 tablespoons tomato paste
• 1 bay leaf
• whole cloves
• 1 1/2 cups skim milk
• 1/2 cup evaporated skim milk
• 1/4 cup corn oil margarine
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon “C”
• Chopped fresh parsley

Peel, core, and seed tomatoes. Simmer tomatoes, onion, celery seed, tomato paste, bay leaf, and cloves in large saucepan for 15 minutes, until tomatoes are tender.

While tomatoes are cooking, heat milk and evaporated milk until hot. Melt margarine in saucepan. When it begins to bubble, remove from pan ad stir in flour. When thoroughly mixed, return to heat and add hot milk. Stir constantly until white sauce has thickened. Season with salt and pepper. Press tomatoes and onion through sieve. There should be about 2 cups of puree. Add tomato puree to white sauce while stirring. Remove bay lead. Stir in “C.” Serve hot or cold. If you are serving soup cold, add “C” jut before serving. Garnish with chopped parsley, if desired.

Per Serving: about 1 1/2 cups
Calories: 179
Fat: 8.0 gm
Cholesterol: 2 mg
Sodium: 367 mg
Carbohydrate: 19.9 gm
Protein: 6.4 gm

This week’s featured recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
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