Thursday, November 12, 2009

Creamy Tomato Soup

Today's recipe is...

Creamy Tomato Soup

1 carrot -- chopped2 celery stalks -- chopped
1/4 cup Water
3 cups tomatoes -- unsalted canned OR peeled.
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1 cup powdered nonfat dry milk
2 bouillon cubes
1 quart water
Pepper to taste

Steam carrots and celery in 1/4 cup water until tender. Add tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree' tomato mixture in blender. Blend powdered milk with tomatoes. Pour back into pan.

Dissolve bouillon cubes in 1 quart of water and add other ingredients. Heat thoroughly but do not boil.

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