Tomato Potato Soup

By norsegal8

This pale pink, creamy soup is fast and easy to make. It can be served hot or cold.

Ingredients

• 1 pound fresh tomatoes, peeled
• 6 medium-sized potatoes, pared and cubed
• 4 medium-sized onions, peeled and diced
• 8 cups chicken broth
• 1/3 cup all-purpose flour
• salt
• pepper
• 2 cups heavy whipping cream
• chopped parsley, for garnish

Details

Servings 12

Preparation

Step 1

Combine the tomtoes, potatoes, onions and broth in a 4- to 5-quart pot. Heat to simmering and cook until the vegetables are tender, 25 to 30 minutes. Scoop the vegetables into a blender and process until pureed (you will have to do this in batches).

When you puree the final batch, add the flour while the motor is still running, blending it well.

Return the puree to the pot and heat to simmering, stirring, until slightly thickened. Season with salt and pepper. Add the cream just before serving.

Garnish with chopped parsley.