Fresh Tomato Soup - cooking recipe

Ingredients

1 tsp. margarine
2 Tbsp. minced shallots
3 c. peeled, seeded and diced tomatoes (about 2 lb.)
3/4 c. 2% low-fat milk
1/2 c. low-sodium chicken broth
1/2 tsp. salt
dash of white pepper
fresh oregano leaves (optional)

Preparation

Melt margarine in a large saucepan over medium-low heat.
Add shallot.
Cover and cook 5 minutes or until tender.
Add tomatoes; cover and cook 15 minutes.
Place tomato mixture in container of electric blender; cover and process until smooth.
Add milk and next 3 ingredients; process 5 seconds.
Return tomato mixture to pan and cook over medium heat 8 minutes or until heated.
Garnish with fresh oregano, if desired.
Yields 4 cups.