Rosy tomato soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 cup Yellow onion; chopped
3 \N Cloves Garlic; minced
2 tablespoons All-purpose flour
1 can Low-sodium whole, peeled tomatoes
1 cup Beef stock or low-sodium beef broth
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Black pepper
¼ teaspoon Mace or nutmeg; ground
3 cups 2% low-fat milk
1 cup Tomatoes; finely chopped
2 tablespoons Chives, fresh; snipped
\N \N Plain lowfat yogurt; optional


Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 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 1-cup servings. Posted to MC-Recipe Digest V1 #535 by hister@...

(Iris E. Dunaway) on Mar 22, 1997

Similar recipes