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Nutrition Facts
Serving Size 1 (377g) Recipe makes 4 servings
Calories 224
Calories from Fat 96		(42%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 599mg		24%
Potassium 824mg		23%
Total Carbohydrate 28.2g		9%
	Dietary Fiber 3.8g	15%
	Sugars 10.7g
Protein 6.9g		13%
detailed view... how is this calculated?

Creamy Tomato-Basil Mug-O-Soup

Recipe #380489 | 25 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: invictus
Jul 6, 2009

Cooking Rocks!

SERVES 4 (change servings and units)

Ingredients

2 cups milk
28 ounces diced tomatoes, drained
2 tablespoons tomato paste
1 yellow onion, chopped
salt and pepper
1 teaspoon sugar
3 tablespoons flour
2 tablespoons butter, cut into pieces
1/2 stalk celery, chopped

Directions

1
Heat milk to a simmer over medium heat in a medium pot. Put the tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, and cellery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.

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Featured Reviews for This Recipe

From: Andi of Longmeadow Farm

On Oct 11, 2009

So quick and so good you will think "Campbell's" soup van has backed up right into your own backyard. But let's be clear, this is 100 times better then any "Campbell's" soup. I followed this exactly, except cut ingredients in half (easily) and used fresh diced tomato. I only needed 1 tablespoon of flour. Added some chopped green onion sprinkled on top prior to serving. Great, great, this is an amazing recipe, because of the taste and quickness of preparation. Made for Everyday is a Holiday October 2009

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