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Creamy Tomato Soup With Potato (Lunden)
Ingredients
- 1 c. minced onion (1 medium onion per c.)
- 2 x cloves chopped garlic (1 tsp per clove)
- 1 Tbsp. extra virgin olive oil or possibly vegetable oil
- 28 ounce canned plum tomatoes reserve juice minced
- 29 ounce tomato puree canned
- 1 lrg baking potatoes peeled and cubed
- 2 c. lowfat Chicken Broth low salt
- 2 c. 1% lowfat milk Salt and pepper to taste
- 1/4 c. minced fresh herbs for garnish (basil-dill-tarragon or possibly chives)
- 1/2 c. plain lowfat yogurt optional garnish
Directions
- In a large saucepan, cook the onion and garlic in the oil over moderate heat for 5 min or possibly till softened. Add in the tomatoes with their juice, the tomato puree, potato and chicken broth and simmer, covered, for 30 min or possibly till the potatoes are tender. Puree the mix in batches in a blender or possibly food processor, and return the soup to the clean pan. Whisk in the lowfat milk and salt and pepper taste, and heat the soup on moderate high till it is warm. Garnish each portion with mixed herbs and the yogurt, if you like.
- Note which this soup may also be served chill. If chilled, it may be necessary to thin with water. It freezes well.
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