This recipe is taken from the 1999 Milk Calendar. A rosy-hued soup, brimming with vegetables - perfect for eating by the fire. -James Barber
- Prep: 20 min
- Cooking: 30 min
- 2 tbsp (30 mL) butter
- 2 onions chopped
- 4 cups (1 L) peeled cubed potatoes
- 1 1/2 cups (375 mL) chopped celery
- 1 1/2 cups (375 mL) chopped carrots
- 2 cloves garlic minced
- 1 tbsp (15 mL) Italian seasoning
- 1 tbsp (15 mL) cornstarch
- 2 cups (500 mL) Milk
- 1 can (19 oz/540 mL) tomatoes
- 1 1/4 cups (310 mL) chicken broth double strength
- 2 tbsp (30 mL) tomato paste
- Salt and pepper to taste
In a large saucepan melt butter. Add onions and cook over medium heat until tender. Add potatoes, celery, carrots, garlic and seasoning and cook for 4 to 5 minutes.
Stir in cornstarch. Add milk, cook and stir until mixture comes to a boil and thickens. Add tomatoes, broth and paste. Return to a boil and simmer for 20 minutes or until vegetables are cooked. Season to taste.
For the adventurous:
Add either 1/2 cup (125 mL) chopped fresh basil or 1/4 cup (60 mL) fresh marjoram or thyme.
Freeze leftover tomato paste in an ice-cube tray. Remove cubes of tomato paste and store in freezer bag or container - ready for your next recipe.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 102 mg|
|Vitamin A:||45 %|
|Vitamin B6:||17 %|
|Vitamin C:||25 %|