Try one of our soup recipes today..
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
Serves 4 to 6.