Cream of Tomato Soup
Recipe Summary
Course: Soups & Stews
Products:Slow Cookers
Ingredients
2 cans (28 oz. each) tomato puree
1 can (6 oz.) tomato paste
1 envelope (1.8 oz.) white sauce mix
2 cans (12 oz. each) evaporated milk
2 cups water
2 cans (14 oz. each) vegetable or chicken broth
2 teaspoons salt
2 teaspoons sugar
1 tablespoon dried basil
Directions
1. Combine all ingredients in the crock. Stir well.
2. Cover and cook on preferred setting:
Low - 6 hours
High - 3 hours
Yield:
about 5 quarts Tips:
Substitutions:
US
Mexico
