Recipe - Creamy Cheese And Tomato Soup

2 teaspoon Margarine.
1 md Onion chopped.
1 Garlic clove crushed
(optional)
1 pound 480 g tomatoes skinned and
Chopped or use 14 ounce 420 g
Canned
Chopped tomatoes.
1 lg Carrot chopped.
1 pt 600 ml vegetable stock.
4 ounce 120 g low fat soft cheese.
Salt and pepper.
Chopped fresh basil or
Parsley to garnish.

1. Melt the margarine in a large saucepan and saute the onion and garlic
for 3 minutes until softened. Att the tomatoes and carrot and cook for 2 to
3 more minutes stirring constantly.

2. Add the vegetable stock and bring to the boil. Reduce the heat and
simmer covered for 20 minutes or until the vegetables are tender.

3. Blend the soup until smooth in a liquidiser or food processor. Return to
the saucepan and add the cheese, stirring to melt. Season to taste and heat
gently until almost boiling, stirring constantly.

4. Serve one portion in a warmed soup bowl garnished with fresh basil or
parsley.

5. To freeze the remaining soup cool quickly and divide between three rigid
containers. Seal label and freeze for up to 3 months. Defrost and reheat
gently to serve.

Preparation 15 minutes Cooking 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini