This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!

Ingredients

4 serv.

vegetable broth↗4 cups
onions↗2
medium chopped
potatoes↗2
medium, pared and cubed
tomatoes↗2
medium, peeled and chopped
all-purpose flour↗3 tablespoons
salt↗1 teaspoon
pepper↗1⁄2 teaspoon
dried oregano leaves↗1⁄2 teaspoon
whipping cream↗1⁄2 cup
chives1⁄8 cup
for garnish

Step-by-step instructions

1
In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
2
Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
3
Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
4
Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
5
Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

Source: food.com

Original recipe ↗

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