TOMATO POTATO SOUP
This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
- Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
- Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
- Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
- Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.
Nutrition Facts : Calories 240, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 604.6, Carbohydrate 31.7, Fiber 4.4, Sugar 4.9, Protein 4.6
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Barna roy Chowdhury
[email protected]I wasn't sure how this soup would turn out, but I was pleasantly surprised. It's very flavorful and comforting.
GHOST_GODZILLA BTW
[email protected]This soup is delicious and so easy to make. I love that I can use fresh or canned tomatoes.
Terrell Bonf
[email protected]I've made this soup several times and it's always a success. It's a great way to use up leftover tomatoes and it's also a very affordable meal.
Ana Hossain
[email protected]This soup is so easy to make and it's always a hit with my family.
Laurie Mong
[email protected]I made this soup last night and it was delicious! I used fresh tomatoes from my garden and the flavor was incredible. I also added a bit of cayenne pepper for a little spice. My family loved it and I will definitely be making it again.