Fresh Tomato Soup
This soup is so yummy and easy that you’ll wonder why you ever bothered with canned tomato soup.
1 teaspoon butter or stick margarine
1/4 cup finely chopped onion
5 cups chopped seeded tomato (about 2 3/4 pounds) OR 1 28 oz can and 1 14 oz can of crushed tomato
2 cups 1% low-fat milk
1/2 teaspoon salt
Dash of black pepper
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally. IF you are using canned crushed tomato, you only have to cook till the tomato product is heated through.
Place the tomato mixture in a blender, and process until smooth. IF you are using canned crushed tomato skip this step, unless you want a smooth soup. i liked the texture of the crushed tomato and the finely chopped onion. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.
Now you have decided to go fancy and make this an ‘au gratin’ soup. here is how you do that.
1 garlic clove, cut in half
2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. (if you want to just hurry the process and serve the croutons on the side, while the soup is cooking, do the bread in your toaster, add the cheese and melt it in a toaster oven or in your microwave.) Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted.
Yield: 4 servings