Creamy Tomato Soup
Source of Recipe
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List of Ingredients
2 tablespoons of margarine or butter
1 large onion, peeled and sliced thin
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 - 28 oz. can peeled of Italian plum tomatoes
3 cups of chicken broth
1 small boiling potato, peeled and sliced thin
2 tablespoons of chopped fresh basil leaves or
2 teaspoons of dried basil
1/4 teaspoon of nutmeg
Salt to taste
1 cup of milk
Recipe
Melt the butter or margarine in a soup pot over low heat. A
dd onion, carrot and garlic. Cook, covered for 20 minutes,
stirring occasionally, until vegetables are tender and wilted.
Crush tomatoes in their liquid and add to the pot along with
the chicken broth, potato, basil, nutmeg and salt. Cook, covered,
over low heat for 40 minutes, stirring occasionally. Let cool
to room temperature. Puree in a blender, in small batches, adding
a bit of milk to each batch. Return to soup pot and adjust
seasonings. Before serving, warm through over very low heat.
Do not allow to boil.
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