This went over big the first time I made this.
- 1 pound chopped seeded, skinless tomatoes (about 2 cups)
- 1 stalk celery, chopped
- 1 small carrot, chopped
- 1/2 yellow onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups chicken broth
- fresh basil leaves, chopped
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 cup milk
Heat olive oil medium-low and add celery, carrot, onion and cook
until soft, about 10 minutes. Do not let them brown.
Mix in garlic for 10 seconds.
Add tomatoes and cook for a few minutes. Add broth, salt and simmer about 30 minutes. Add milk and puree until smooth. Mix in basil, to taste.
I used Romas from our garden. You can use canned tomatoes, too. A
little salt greatly enhances flavor. Naturally, I used skimmed milk.