Omelet wrote:
>
> Well, one can really make a chunky, hearty tomato soup out of
> freshly
> blanched and peeled Roma tomatoes, if you want to go totally from
> scratch. <g>

Here's an easy one (reposted) that I've made many times. It's good.

Dora

* Exported from MasterCook *

Creamy Tomato Soup

Recipe By ora

2 tablespoons butter
1 large onion -- peeled and chopped
1 carrot -- chopped
2 cloves garlic -- peeled and chopped
1 28 oz. can Italian plum tomatoes -- peeled
3 cups chicken broth -- defatted
1 small potato -- peeled, thinly sliced
2 tablespoons fresh basil or 2 tsp. dried basil
1/4 teaspoon nutmeg
salt and pepper
1 cup milk

Melt butter in a soup pot over low heat. Add onion, carrot 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.

Purée using a hand blender, adding milk in batches. Adjust
seasonings. Before serving, warm through over very low heat. Do not
boil.

Source:
"Clipping from old Sunday newspaper"


NOTES : I added a rounded tablespoon of sugar, to offset the acidity
of the tomatoes. You can leave it out if you want.