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Summer Fresh Tomato Soup
Thom Hackett
Cooking Light, June 1994, page 68
Servings: 4
This soup is very smooth and
tasty. It is a real treat for me.
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Ingredients
1 teaspoon margarine
2 tablespoons minced shallot
2 pounds fresh tomatoes, seeded and chopped
¾ cup 2% low-fat milk
½ cup low-sodium chicken broth
½ teaspoon salt
1 Dash white pepper
Fresh oregano leaves (optional) |
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Cooking Method
Melt margarine in a large saucepan over
medium-low heat.
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Add shallot.
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Cover and cook 5 minutes or until
tender.
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Add tomato; cover and cook 15 minutes.
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Place tomato mixture in container of an electric blender.
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Cover and
process until smooth.
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Add milk and next 3 ingredients; process 5
seconds.
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Return tomato mixture to pan, and cook over medium heat 8 minutes or
until heated.
Yield: 4 cups (serving size: 1 cup). |
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