Creamy Tomato Soup Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 tablespoon olive or vegetable oil | ||
| 28-ounce can whole plum tomatoes, chopped, reserving the juice | ||
| Tomato puree | 29 Ounce | |
| Baking Potato | 1 Large, peeled | |
| 2 cups Chicken Broth or canned reduced-sodium chicken broth | ||
| Milk | 2 Cup (16 tbs) | |
| Tarragon | 1/4 Cup (16 tbs), garnish | |
| 1/2 cup plain low-fat yogurt for garnish, optional | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a large saucepan heat oil, cook onion and the garlic over moderate heat for 5 minutes till softened.
2) Add tomatoes along with juice, tomato puree, potato and chicken broth. Simmer covered for 30 minutes till potatoes are tender.
3) Pour the mixture in blender or food processor and puree in batches. Transfer it on the soup to a cleaned pan.
4) Mix milk, salt and pepper to taste. Heat soup over moderately till hot.
SERVING
5) Garnish with herbs and the yogurt.
1) In a large saucepan heat oil, cook onion and the garlic over moderate heat for 5 minutes till softened.
2) Add tomatoes along with juice, tomato puree, potato and chicken broth. Simmer covered for 30 minutes till potatoes are tender.
3) Pour the mixture in blender or food processor and puree in batches. Transfer it on the soup to a cleaned pan.
4) Mix milk, salt and pepper to taste. Heat soup over moderately till hot.
SERVING
5) Garnish with herbs and the yogurt.
Chef
