Tomato Velvet Soup
Author: Karen Schumacher
- 1 Tbl & 1 tsp Butter
- ¼ cup Onion (Chopped)
- ¼ cup Carrot (Chopped)
- 3-1/2 cup Itallian Style Tomatoes (Canned)
- ½ tsp Thyme & Basil Leaves (Dried)
- 1 cup Evaporated Milk
- Fresh Parsley to Garnish
- In med saucepan heat butter until bubbly. Saute onion and carrot until tender. Add tomatoes, thyme, basil, and salt. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
- In blender process soup in batches until smooth. Return to pan. Whisk in milk and heat through. Garnish with parsley.