Cream Of Tomato Soup

Makes 4
Prep 15 m
Cook 25 m



  1. 1 of 3 Heat oil in large saucepan over medium heat. Add onion and bay leaf; cook 5 minutes, until softened. Add tomatoes; bring to a simmer. Lower heat; cover; cook 20 minutes. Remove bay leaf.
  2. 2 of 3 Puree tomatoes in blender or processor. Pour back into saucepan.
  3. 3 of 3 Mix cornstarch and milk in bowl. Stir into soup. Cook, stirring, over medium heat until thickened, about 6 minutes. Add pepper and thyme.
Nutrition Information for Cream Of Tomato Soup
Servings Per Recipe: 4
Per Serving: 150 kcal cal., 23 g carb., 5 g pro., 9 mg chol., 6 g Fat, total, 1 g sat. fat, 4 g fiber, 65 mg sodium
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Printed from 07/18/2019