Cream of Tomato Soup

Ingredients

• Tomato juice

  Canned, without salt added

  32 fl oz or 971g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 medium or 110g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Chop onions.
2. In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.