Cream of Tomato Soup

Cream of Tomato Soup

From The Proctor Silex Test Kitchen

Added by Pat


Yield: about 5 quarts

  • 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


  1. Combine all ingredients in the crock. Stir well.
  2. Cover and cook on preferred setting: Low - 6 hours, High - 3 hours

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