Title: Cream of Tomato Soup #3
Categories: Soup
Yield: 4 Servings

2 oz Butter
1 tb All-purpose flour
4 lg Tomatoes (diced)
1 sm Onion (diced)
1 sm Potato (diced)
1/4 Pepper (diced)
Salt and pepper (to taste)
1/4 c Milk

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)

Melt butter in a large pot; add the flour and saute till golden brown in
color. Add tomatoes, onions and potatoes. Stir to combine the ingredients
and add enough water to cover the vegetables. Add salt and cook over medium
heat till the potatoes are tender. Add more water if necessary, but do not
make it too watery. Cool the soup a little and then blend it. Return it to
the pot and add the milk, black pepper and bell pepper. Cook over low heat
till the bell pepper is tender.

DAVE

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RECIPE ARCHIVE - 15 APRIL 1996

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