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LOCATION: Recipes >> Soups >> Tomato 02

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TOMATO SOUP
Yield: 7 cups

1 tablespoon unsalted butter or margarine
1 small onion, finely chopped
1 medium red potato, sliced
1 medium carrot, sliced
2 cups low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried basil
3 cups peeled, chopped tomatoes
2 cups 2-percent milk
Freshly ground pepper to taste

Melt the butter in a medium saucepan over medium heat. Add the
onion, potato and carrot; cook and stir until vegetables begin to
soften, 4 to 5 minutes. Add the broth, bay leaf and basil and heat
to a boil; cover and simmer until potatoes are very soft, 15 minutes.
Remove and discard bay leaf.

Transfer contents of pan to a blender; add tomatoes and mix until
smooth. Return to pan and add milk and pepper. Heat gently.

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