Title: Creamy Tomato Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 2 | tb | Reduced calorie margarine |
| 1 | lg | Thin sliced peeled onion |
| 1 | | Chopped carrot |
| 2 | | Clove garlic peeled coarsely chopped |
| 1 | cn | (28-oz) peeled italian plum tomatoes |
| 3 | c | Defatted chicken broth |
| 1 | sm | Boiling potato peeled and thin sliced |
| 2 | tb | Chopped fresh basil leaves or 2 ts dried basil |
| 1/4 | ts | Nutmeg |
| | | Salt to taste |
| 1 | c | Milk |
Melt margarine in a soup pot over low heat. Add onion,c arot
and garlic. Cook, covered, for 20 minutes, stirring
occasionally, until vegetables are tender and wilted. Crush
tomatoes in their liquid and add to the pot along with chicken
broth, potato, basil, nutmeg and salt. Cook, covered, over low
heat for 40 minutes, stirring occasionally. Let cool to room
temperature. Puree in a blender, in small batches, adding a bit
of milk to each batch. Return to soup pot and adjust
seasonings. Before serving, warn through over very low heat. Do
not boil.