Cream of Tomato Soup
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Cream of Tomato Soup
| 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.
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| Mon, 11-15-2004 - 6:58am |
Yum!
