Cream of Tomato Soup II

1 Can (16 oz. / 454 g) Whole Tomatoes, undrained*
1 Tbsp. / 15 mL Watkins Onion Granules
3/4 teas. / 4 mL Watkins Soup & Vegetable Seasoning
1/8 teas. / 0.6 mL Watkins Basil
1/3 Cup / 80 mL Watkins Cream Soup Base
1/3 Cup / 80 mL All-Purpose Flour
3/4 Cup / 180 mL Milk
1-1/4 Cups / 325 mL Water
1 teas. / 5 mL Watkins Parsley
1/8 teas. / 0.6 mL Watkins Dry Mustard
Dash Watkins Black Pepper
Cheese Croutons or Crackers for garnish

Combine tomatoes, onion granules, Soup & Vegetable Seasoning, and basil in small saucepan. Cover and bring to a boil; reduce heat and simmer 15 minutes. Strain through a fine sieve, using the back of a spoon to push most of the tomato pulp through. Return juices to saucepan and keep warm over low heat. In large saucepan, place Cream Soup Base, flour, milk, water and remaining seasonings. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Slowly add heated tomato mixture and cook over low heat just until heated through. Serve with croutons. Makes 4 servings.

*2 cups/500 ml pureed fresh tomatoes may be substituted for canned.

Nutritional Information Per Serving:
Calories 140, Protein 4g, Carbohydrates 19g, Sodium 870mg, Fat 7g, Saturated Fat 1g, Cholesterol 14mg, Dietary Fiber 2g

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