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.