Cream of Tomato Soup
Creamy Tomato Soup
Ingredients:
- 1 TBS butter, I use margarine made with olive oil
- 2 TBS whole wheat flour
- 1 1/3 cups evaporated skim milk (Fat free)
- 3 cups V-8 vegetable juice
- ¼ cup tomato paste
- Salt and pepper to taste
- Oregano to taste
Optional Garnishes:
- Pour soup over ½ to 1 cup of brown rice
- Top with low fat shredded cheddar cheese
- Top with a spoonful of sour cream
- Top with low fat cottage cheese
Cooking Directions:
- Melt butter in sauce pan on low heat. Add flour and stir to blend for 2 minutes. Gradually stir in milk and cook over low heat, stirring occasionally, until thickened.
- Add in V-8 juice, tomato paste, and seasonings and stir until smooth. Continue cooking on low to med heat for 5 minutes.
- Serve soup warm over brown rice and garnish as desired.
Healthy Heart tip: I discovered this recipe just a couple of months ago and have eaten it non stop since. It’s a great way to get your veggies, and it tastes great, especially on a cool or rainy day. I have always hated tomatoes but this soup surprised me and has become one of my favorites. I love to dress it up in all kinds of new ways. It is very heart healthy and it fills the stomach and warms the soul.
