Title: Creamy Tomato Soup with Potato (Lunden)
Categories: Soups
Yield: 10 Servings

1 c Chopped onion; (1 medium
-onion per cup)
2 Cloves minced garlic; (1 tsp
-per clove)
1 tb Olive oil; or vegetable oil
28 oz Canned plum tomatoes reserve
-juice; chopped
29 oz Tomato puree; canned
1 lg Baking potato; peeled and
-cubed
2 c Lowfat Chicken Broth; low
-salt
2 c 1% milk
Salt and pepper; to taste
1/4 c Chopped fresh herbs; for
-garnish (basil, dill
-tarragon or chives)
1/2 c Plain lowfat yogurt;
-optional garnish

Tn a large saucepan, cook the onion and garlic in the oil over moderate
heat for 5 minutes or until softened. Add the tomatoes with their juice,
the tomato puree, potato and chicken broth and simmer, covered, for 30
minutes or until the potatoes are tender. Puree the mixture in batches in a
blender or food processor, and return the soup to the clean pan. Whisk in
the milk and salt and pepper taste, and heat the soup on moderate high
until it is hot. Garnish each portion with mixed herbs and the yogurt, if
desired.

Note that this soup may also be served chill. If chilled, it may be
necessaty to thin with water. It freezes well.

PER 1 CUP serving: 105 calories 19% CFF from 2 grams. 622 mg sodium

Footer: (From _Healthy cooking with Joan Lunden_ by Joan Lunden and Laura
Morton. (1996) New Life Entertainment, Inc. ISBN 0-316-53588-5) Source
"kitchen PATh" phannema@wizard.ucr.edu (MC3:1997)

Recipe by: Joan Lunden's Healthy Cooking (1996)

Posted to MC-Recipe Digest V1 #1018 by KitPATh on
Jan 16, 1998