Recipe - Rosy Tomato Soup

1 tablespoon Vegetable oil
1 cup Yellow onion; chopped
3 Cloves Garlic; minced
2 tablespoon Allpurpose flour
1 cn Lowsodium whole, peeled
tomatoes
1 cup Beef stock or lowsodium
beef broth
1 teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Baking soda
One fourth teaspoon Black pepper
One fourth teaspoon Mace or nutmeg; ground
3 cup 2% lowfat milk

GARNISHES
1 cup Tomatoes; finely chopped
2 tablespoon Chives, fresh; snipped
Plain lowfat yogurt;
optional

Recipe by: Reader's Digest Down Home Cooking ISBN 0895776464
Preparation Time: 0:45 1. In a large saucepan, heat the oil over moderate
heat. Add the onion and garlic and saute for 5 mins or until tender. Stir
in the flour and cook, stirring constantly, until bubbly. Add the tomatoes,
their juices, the stock, sugar, salt, baking soda, pepper, and mace. Bring
to a boil; lower the heat and simmer, covered, for 10 mins. 2. In a food
processor or blender, puree the soup for 1 min or until smooth. In the
saucepan, warm the milk over moderate heat just until it begins to bubble.
Stir in the pureed tomato mixture and heat through. (Do not let boil.)
Ladle the soup into bowls and garnish with the tomato and chives. For a
special touch, top each serving with a swirl of yogurt if you wish. Makes
six 1cup servings. Posted to MCRecipe Digest V1 #535 by hister@juno.com
(Iris E. Dunaway) on Mar 22, 1997