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Creamy Tomato Soup

chef.expert's picture
Ingredients
  Onion 1 Medium, chopped for about 1 cup
  Garlic 2 Clove (10 gm), minced to make about 2 teaspoons
  Olive oil/Vegetable oil 1 Tablespoon
  Canned whole plum tomatoes 28 Ounce, chopped, reserving the juice (1 Can)
  Canned tomato puree 29 Ounce (1 Can)
  Baking potato 1 Large, peeled and cubed
  Chicken broth/Canned reduced-sodium chicken broth 2 Cup (32 tbs)
  1% milk 2 Cup (32 tbs)
  Chopped fresh herbs 1⁄4 Cup (4 tbs) (Such As Basil, Dill, Tarragon, Or Chives, For Garnish)
  Plain low fat yogurt 1⁄2 Cup (8 tbs) (For Garnish, Optional)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large saucepan heat oil, cook onion and the garlic over moderate heat for 5 minutes till softened.
2) Add tomatoes along with juice, tomato puree, potato and chicken broth. Simmer covered for 30 minutes till potatoes are tender.
3) Pour the mixture in blender or food processor and puree in batches. Transfer it on the soup to a cleaned pan.
4) Mix milk, salt and pepper to taste. Heat soup over moderately till hot.

SERVING
5) Garnish with herbs and the yogurt.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
4

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