Creamy Tomato Soup with Potato (Lunden)

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1 tb Olive oil; or vegetable oil
28 oz Canned plum tomatoes reserve
2 Cloves minced garlic; (1 tsp
2 c Lowfat Chicken Broth; low
1/2 c Plain lowfat yogurt;
1 c Chopped onion; (1 medium
2 c 1% milk
29 oz Tomato puree; canned
1 lg Baking potato; peeled and
salt and pepper; to taste
1/4 c Chopped fresh herbs; for

Original recipe makes 10 Servings



Tn a large saucepan, cook the onion and garlic in the oil over moderate heat for 5 minutes or until softened. Add the tomatoes with their juice, the tomato puree, potato and chicken broth and simmer, covered, for 30 minutes or until the potatoes are tender. Puree the mixture in batches in a blender or food processor, and return the soup to the clean pan. Whisk in the milk and salt and pepper taste, and heat the soup on moderate high until it is hot. Garnish each portion with mixed herbs and the yogurt, if desired. Note that this soup may also be served chill. If chilled, it may be necessaty to thin with water. It freezes well. PER 1 CUP serving: 105 calories 19% CFF from 2 grams. 622 mg sodium Footer: (From _Healthy cooking with Joan Lunden_ by Joan Lunden and Laura Morton. (1996) New Life Entertainment, Inc. ISBN 0-316-53588-5) Source "kitchen PATh" (MC3:1997) Recipe by: Joan Lundens Healthy Cooking (1996) Posted to MC-Recipe Digest V1 #1018 by KitPATh on Jan 16, 1998

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