Cream of Tomato Soup

iVillage Member
Registered: 08-02-2004
Cream of Tomato Soup
1
Sun, 11-14-2004 - 9:15pm


Cream of Tomato Soup

16 ounces tomatoes, canned

1/2 cup onion -- chopped

2 tablespoons tomato paste

1 1/2 cup chicken broth

1 bay leaf

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup evaporated skim milk

1 tablespoon parsley -- chopped


Cut tomatoes in bite-sized pieces and place with tomato liquid in a saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove bay leaf. Cool about 15 minutes, then turn into blender or food processor fitted with steel blade. Cover; blend at low speed until well-mixed. Meanwhile, heat milk, but do not allow it to boil or burn. Combine tomato mixture and hot milk. Simmer, stirring constantly, until hot enough to serve. Garnish with parsley.

iVillage Member
Registered: 04-01-2004
Mon, 11-15-2004 - 6:58am
Yum!
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