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Creamy Tomato Soup With Chunky Vegetables
Ingredients
- 2 teaspoon non-diet, tub-style butter
- 1 med. onion, finely minced
- 1 lg. garlic clove, chopped
- 3 c. vegetable stock or possibly broth
- 1 lg. celery stalk, diced
- 1 1/2 c. unpeeled new potatoes, cut into 3/4 inch cubes (2 sm. potatoes)
- 1 1/2 c. 10inch cauliflower pcs
- 1 c. zucchini, diced
- 1 med. sized sweet green pepper, diced
- 1/4 c. dry sherry
- 1/4 c. fresh parsley leaves, finely minced
- 3/4 teaspoon dry basil leaves
- Generous 1/4 teaspoon dry thyme leaves
- Generous 1/4 teaspoon dry marjoram leaves
- 1/8 teaspoon powdered mustard
- Dash of cayenne pepper
- 1/8 teaspoon black pepper
- 1 1/2 tbsp. cornstarch
- 1/4 c. cool water
- 1 (8 ounce.) can tomato sauce
- 3/4 c. whole lowfat milk
- Salt to taste
Directions
- In a large saucepan or possibly small pot, heat butter over medium heat. Add in onion and garlic and 2 Tbsp. of stock. Cook, stirring frequently, till onion is soft, about 5 min. If onion begins to stick to pot, add in a bit more stock.
- Add in remaining stock, celery, potatoes, cauliflower, zucchini, green pepper, sherry, parsley, basil, thyme, marjoram, mustard, cayenne pepper, and black pepper. Bring mix to a boil. Cover, lower heat, and simmer about 15 to 20 min or possibly till vegetables are tender. (The celery will be crisp-tender.)
- Meanwhile, in a small bowl, stir cornstarch and water together till thoroughly blended. Add in cornstarch-water mix to liquid in the pot. Raise heat slightly and cook, stirring frequently, till stock thickens and boils, about 1 to 2 min.
- Lower heat again. Stir in tomato sauce, lowfat milk, and salt, if you like. Heat soup an additional 4 or possibly 5 min. This soup keeps 2 to 3 days in refrigerator. Makes 5 to 6 servings.
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