Herbed Cream of Tomato Soup
1 t. olive oil
1/2 C. chopped onions
1/2 C. chopped celery
4 plum tomatoes, chopped
3 C. defatted stock
1 (14-oz.) can reduced-sodium stewed tomatoes (with juice)
1 1/2 C. skim milk
1 C. frozen corn kernels
2 t. chopped fresh parsley
2 t. chopped fresh chives
Salt and pepper to taste
In large Dutch oven over medium-high heat, heat oil. Add onions; cook and stir 3 minutes, or until soft but not browned. Add celery and tomatoes; cook 1 minute. Add stock and stewed tomatoes; bring to boil.
Reduce heat to medium. Cook 5 minutes. Transfer in batches to blender; puree. Return to Dutch oven. Set over medium heat. Add milk, corn, parsley and chives. Cook 3 to 5 minutes, or until heated through. Season to taste with salt and pepper.
Serves 4 to 6.
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