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
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