Cream of Tomato Soup
CACFP: ½ cup = ½ fruit/vegetable


Ingredients 6 servings 20 servings
Tomatoes, canned 8 ounces 20 ounces
Tomato Sauce, canned 16 ounces 40 ounces
Onion, finely chopped 2 Tablespoons ⅓ cup
Bay Leaf ½ ½
Baking Soda ¼ teaspoons 1 teaspoon
Margarine 1 Tablespoon 2½ Tablespoons
Flour, enriched or whole-grain 2½ Tablespoons ½ cup
Salt ¾ teaspoon 2 teaspoons
Pepper dash dash
Sugar 1 Tablespoon ¼ cup
Milk 1½ cups 3½ cups



  • 1. Chop tomatoes in blender.
  • 2. Combine tomatoes, tomato sauce, onion, and bay leaf in large pot. Bring mixture to a boil.
  • 3. Reduce heat to simmer and add baking soda.
  • 4. While tomato mixture simmers, melt margarine in a separate sauce pan. Reduce heat.
  • 5. Add flour to melted margarine. Stir in salt, pepper, and sugar until well blended into a paste.
  • 6. Gradually add milk to margarine and flour mixture, stirring constantly with a wire whip to avoid lumps.
  • 7. Ten minutes before serving, add milk mixture to tomato base. Stir well and heat through.