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Cream of tomato soup

½ cup chopped onion

16 ounce tin tomatoes

2 tablespoons (30ml) tomato paste

1 bay leaf

1 ½ cups chicken broth

½ teaspoon (2.5ml) salt

1/8 teaspoon (.63ml) pepper

¾ cup evaporated skim milk

1 tablespoon (15ml) parsley, chopped.

Method:  
Into a pot put the diced tomatoes and liquid from the tin, add onions, chicken broth, tomato paste, salt and pepper and the bay leaf and bring to boil, then simmer, uncovered for 5 minutes.  Take out the bay leaf and allow the soup to cool for 15 minutes.  Pour into a blender or food processor with the steel blade fitted.   Blend at low speed until it is well mixed.  Heat the milk but don’t boil it, then combine the tomato mix into this.  Simmer while stirring all the time.  When hot enough to serve pour into individual soup plates and garnish with parsley

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