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Cream of Tomato Soup

Make Cream of Tomato Soup at home with Tomatoes Canned, Onion, Tomato Paste, Chicken Broth, and Bay Leaf. It takes about 25 min and serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 16 oz
• 1/2 cup
• 2 tbsp
• 1 1/2 cup
• 1
• 1/2 tsp
• 1/8 tsp
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   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.

2. 2

   Bring to a boil; simmer, uncovered, for 5 minutes.

3. 3

   Remove bay leaf.

4. 4

   Cool about 15 minutes, then turn into blender or food processor fitted with steel blade.

5. 5

   Cover; blend at low speed until well-mixed.

6. 6

   Meanwhile, heat milk, but do not allow it to boil or burn.

7. 7

   Combine tomato mixture and hot milk.

8. 8

   Simmer, stirring constantly, until hot enough to serve.

9. 9

   Garnish with parsley.

10. 10

    If 2% low-fat evaporated milk is used: 89 calories, 2 gr. fat

11. 11

    Diabetic food exchanges: 1 Vegetable + 1/2 Carbohydrate

12. 12

    Harper's Bread Basket -- http://www.geocities.com/heartland/3967