Herbed Tomato Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Dried basil leaves||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
Place onion, celery and butter in 3-qt. glass casserole.
Cover and microwave at high setting 5 to 7 minutes, or until tender, stirring after 3 minutes.
Add tomatoes, chicken broth, basil, paprika, salt, pepper and bay leaf.
Cover and microwave at high setting 8 minutes, or until mixture comes to a boil, stirring after 4 minutes.
Remove bay leaf.
Pour half of tomato mixture into blender; puree until smooth.
Pour into bowl.
Repeat with remaining half.
Return both portions to casserole.
Cover and microwave at high setting 1 1/2 minutes, or until mixture just comes to a boil.
Ladle into bowls and sprinkle with parsley.