In article >,
"Dora" > wrote:

> 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.

Saved to disk. I guess I missed it last time. <g>
What about adding baking soda to offset acidity?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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