Recipe - Creamy Tomato Soup

1 cup Chopped onion; (1 medium
onion per cup)
2 Cloves minced garlic; (1 tsp
per clove)
1 tablespoon Olive oil; or vegetable oil
28 ounce Canned plum tomatoes reserve
juice; chopped
29 ounce Tomato puree; canned
1 lg Baking potato; peeled and
cubed
2 cup Lowfat Chicken Broth; low
salt
2 cup 1% milk
Salt and pepper; to taste
One fourth cup Chopped fresh herbs; for
garnish (basil, dill
tarragon or chives)
One half cup Plain lowfat yogurt;
optional garnish

Tn a large saucepan, cook the onion and garlic in the oil over moderate
heat for 5 minutes or until softened. Add the tomatoes with their juice,
the tomato puree, potato and chicken broth and simmer, covered, for 30
minutes or until the potatoes are tender. Puree the mixture in batches in a
blender or food processor, and return the soup to the clean pan. Whisk in
the milk and salt and pepper taste, and heat the soup on moderate high
until it is hot. Garnish each portion with mixed herbs and the yogurt, if
desired.

Note that this soup may also be served chill. If chilled, it may be
necessaty to thin with water. It freezes well.

PER 1 CUP serving: 105 calories 19% CFF from 2 grams. 622 mg sodium

Footer: (From _Healthy cooking with Joan Lunden_ by Joan Lunden and Laura
Morton. (1996) New Life Entertainment, Inc. ISBN 0316535885) Source
"kitchen PATh" phannema@wizard.ucr.edu (MC3:1997)

Recipe by: Joan Lunden's Healthy Cooking (1996)

Posted to MCRecipe Digest V1 #1018 by KitPATh phannema@wizard.ucr.edu on
Jan 16, 1998