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Creamy tomato Soup Easy Chef
- 2 Tbsp. Reduced-Calorie margarine
- 1 Lg. Onion, Peeled And Thinly Sliced
- 1 carrot, Chopped
- 2 garlic cloves, Coarsely Chopped
- 1 (28 Oz.) Can Peeled Italian plum tomatoes
- 3 C. chicken broth
- 1 Sm. Boiling Potato, Peeled And Thinly Sliced
- 2 Tbsp. Chopped Fresh basil Leaves Or
- 2 Tsp. Dried basil
- 1/4 Tsp. nutmeg
salt to Taste
- 1 C. milk
Melt margarine in a Soup Pot Over Low Heat. Add Onion, carrot AndGarlic. Cook, Covered For 20 Minutes, Stirring Occasionally, UntilVegetables Are Tender And Wilted. Crush tomatoes in Their LiquidAnd Add to The Pot Along With The chicken broth, Potato, basil,nutmeg And salt. Cook, Covered, Over Low Heat For 40 Minutes,Stirring Occasionally. Let Cool to Room Temperature. Puree in aBlender, in Small Batches, Adding a Bit of milk to Each Batch.Return to Soup Pot And Adjust Seasonings. Before Serving, WarmThrough Over Very Low Heat. do Not Boil. Serves 6.
Jenn b Aka Mom2sam And Tiny
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