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Tomato Soup

Yield 4 cups


  • 5 tomatoes, peeled and sliced
  • 2 medium onions, sliced
  • 1 to 2 tablespoons sugar
  • 1 sprig fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 2 tablespoons plain yogurt (optional)

How to Make It

  1. Combine tomatoes, onion, sugar, parsley, salt, pepper, and Worcestershire sauce in a medium Dutch oven. Cover and cook over medium heat 20 minutes or until vegetables are tender.

  2. Process tomato mixture through a food mill. Return tomato mixture to Dutch oven; discard pulp.

  3. Combine cornstarch and water, stirring until smooth; add to tomato mixture, stirring well. Bring to a boil; reduce heat, and simmer until soup is thickened. Serve soup hot or chilled; garnish each serving with 1 teaspoon plain yogurt, if desired.

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