Soups, Stews, & Goulash > Cream of Soups > |
| Cream of Tomato Soup with Parsley
1 cup of instant nonfat dry milk
one 46 fl. ounce can of tomato juice, divided
2 tablespoons of minced onion flakes
2 tablespoons of chopped fresh parsley
2 teaspoons of distilled white vinegar
1/2 teaspoon of basil
1/2 teaspoon of salt
1 bay leaf
2 whole cloves
1 packet sugar substitute |
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Place milk powder in bowl. Gradually add 1 1/2 cups of tomato juice, stirring to form a smooth paste. Set aside. In a large saucepan, combine the remaining tomato juice and other ingredients, except sugar substitute and simmer for 5 minutes. Remove bay leaf and cloves. Pour some of the hot liquid into the tomato milk paste, stir, then pour mixture back into saucepan. Heat slowly, stirring constantly, to serving temperature. Do not boil. Stir in sugar substitute. Makes 6 servings, about 1 cup per serving.
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