CARROT-TOMATO SOUP
MAKES 8 SERVINGS.
2 tbs unsalted butter
1 onion, chopped
3 carrots, chopped
2 ribs celery, chopped
Salt and Pepper
Three 28 oz cans whole peeled tomatoes, undrained
2 1/2 cups low sodium chicken broth
1 cup each lowfat sour cream and lowfat milk
Grated Parmesan cheese
Melt butter in a pot. Add onion, carrots and celery, sprinkle with salt and pepper. Cook until veggies are tender. Add tomatoes with liquid and broth, bring to a boil, simmer until tomatoes are breaking up. Remove from heat. Let cool slightly. *Ladle soup into a blender, blend until smooth. Transfer to a bowl. Repeat with remaining soup. Add soup back to pot, stir in sour cream and milk, warm until hot. SERVE topped with cheese & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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