Golden Cream of Tomato Soup

Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:25
Categories : Soups
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1 small sweet onion -- diced
2 cloves garlic -- minced
1/2 cup carrot -- finely diced
1/2 cup celery -- finely diced
1 tablespoon butter
1 tablespoon olive oil
56 ounces canned tomatoes -- drained and chopped
14 ounces fat-free chicken broth
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
12 ounces fat-free evaporated milk
1 tablespoon worcestershire sauce
1/2 teaspoon marjoram
1/2 teaspoon tarragon
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cloves, ground
1/4 teaspoon black pepper
2 whole bay leaves

Melt butter with the olive oil in a large saucepan or Dutch oven over
medium heat. Add carrots, celery, onion and garlic and cook until
softened about 10 minutes. Add tomatoes, tomato sauce and tomato paste.
Cook fifteen minutes stirring frequently. Puree tomato mixture in a
blender or food processor until smooth. Do in batches if necessary. Return
to saucepan or Dutch oven. In a spice grinder or with mortar and pestle
grind marjoram, tarragon, oregano, basil, salt, pepper, paprika, and
cloves until fine. Add to soup mixture along with Worcestershire sauce,
chicken broth and bay leaves. Mix thoroughly. Heat soup until boiling and
then reduce heat and simmer for 30 minutes. Add evaporated milk and mix
thoroughly. Simmer for 15 minutes. Do not let soup go back to a boil.
Remove bay leaves before serving.

Description:
"This recipe proves tomato soup doesn't have to be boring!"
Source:
"Healthy Food That Tastes So Good!"
Copyright:
"Michele Wilson © 2003"
Start to Finish Time:
"1:00"
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Per Serving (excluding unknown items): 145 Calories; 4g Fat (20.3%
calories from fat); 9g Protein; 23g Carbohydrate; 4g Dietary Fiber; 5mg
Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3
1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


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