1 Review

Wasen't too sure about making and baking the white sauce; quite unusual. The only problem I really had with it was that the white sauce turned the tomato puree into a thicker sauce instead of soup. I added maybe 3/4-1 cup of skim milk until it reached a soupy consistency. Served it with parmesan croutons, and even my 5-year-old ate it. Also loved the amount of brown sugar in it; thought it would be too much but it was just right.

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Jeffsmom October 23, 2006
Cream of Tomato Soup