| 2 tbsp. Olive oil | 1 lg. Onion, sliced |
| 1 carrot, diced | 4 c. cored, peeled tomatoes |
| 1/2 tsp. dried thyme leaves | 1 c. chicken broth |
| Salt and black pepper | Minced parsley for garnish |
| Heat oil in deep saucepan. Saute onion and carrot. Season with salt and pepper, stirring, until onion begins to soften. Chop and add tomatoes and thyme and cook until tomatoes break up. Puree in blender or pass through food mill.
To make Cream of Tomato Soup substitute 1 cup of cream or half-and -half for the broth. Add just before pureeing. Serves 4 (c)2000Recipes4U.com(tm) |