"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Soup  Recipe

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This recipe for Tomato Soup , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnieta (Mills) Shupert
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
One carrot, shredded
˝ c chopped celery
1 large onion, sliced
3 Tbsp butter
1 (28 oz.) can tomatoes
1 Tbsp dried basil
1 t sugar
1/8 t white pepper
1 can (13-3/4 oz.) chicken broth

Directions:
Directions:
Sauté carrot, celery and onion in butter in saucepan until vegetables are limp. Add tomatoes and liquid, basil, salt, sugar and pepper: break up tomatoes with fork. Bring to boiling; cover and simmer for 15 to 20 minutes until vegetables are tender. Whirl about one-third at a time in blender until smooth. I leave some texture for finished soup. Return mixture to pan and add chicken broth and reheat to serving temperature, stirring occasionally

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is very easy to make and fast for a winter day—also very good.

 

 

 

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