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Old 01-26-2009, 08:38 PM   #21
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Join Date: Oct 2007
Location: Southern California
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Creamy Tomato Soup

Serving Size : 8

1 tablespoon olive oil
1 large onion -- chopped
1 1/2 tablespoons Italian seasoning
2 28 oz cans crushed tomatoes
1 teaspoon baking soda
2 cups chicken broth
1 12 oz can evaporated milk -- whole or 2%
salt and pepper -- to taste

Heat oil in a Dutch oven over medium-high heat. Add onion, saute until tender, 5-7 minutes. Stir in Italian seasoning; cook until fragrant, less than a minute.

Add tomatoes and baking soda, then chicken broth; bring to a boil. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 minutes.

Using an immersion blender, puree the mixture until creamy smooth. If you only have a blender, work in batches, pour soup into a blender, puree (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to a minute. Return soup to pot

Stir in milk and heat to simmer, seasoning with salt and pepper.

Soup can be refrigerated up to 3 days before serving.

Source: "USA Weekend (12/14/08)"
Yield: 10 cups

Support bacteria. It's the only culture some people have.
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Old 01-27-2009, 08:30 PM   #22
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Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
campbell has select harvest soups, their tomato with basil is the best i have ever eaten. try it u may not want to make it when u do.

"life isn't about how to survive the storm but how to dance in the rain"
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