Irish Tomato Soup

4 tablespoons butter 2 ½ cups vegetable broth

2 medium yellow onions 8 medium tomatoes

1 small carrot 1 tablespoons chopped fresh basil

2 medium potatoes 2 cups low fat milk

   (or unsweetened original almond milk)


Peel and chop onion and carrot.    Saute in butter 5 minutes (do not brown).

Meanwhile peel and chop potatoes.  Add to onions and cook and stir 2 minutes.

Add vegetable broth and simmer gently.

Remove core from tomatoes.  Place tomatoes in food processor and process until well chopped.  Add tomatoes to soup.

Simmer 1 hour over low to medium heat.

Add basil.  Season lightly with salt and pepper to taste.  Slowly whisk in milk.

Heat gently for 5 minutes.


*Recipe by Judy Radant

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