TOMATO SOUP WITH MOZZARELLA

1/4 c. olive oil

2 med. onions, chopped

5 to 6 med. tomatoes, peeled

1 sm. clove garlic, minced

1 med. beet, peeled & sliced

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

3 to 4 drops Tabasco sauce

1 tbsp. white vinegar

1/4 lb. Mozzarella cheese

1/4 tsp. basil

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes. Discard beets and transfer to food processor, puree until smooth. Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.

GARDEN-FRESH TOMATO SOUP

1/2 c. butter or margarine
2 tbsp. olive oil
1 lg. onion, sliced
2 sprigs fresh thyme or 1/2 tsp.
dried thyme
4 fresh basil leaves or 1/2 tsp.
dried basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 1/2 lbs. diced fresh ripe tomatoes
or 2 cans (16 oz. each)
Italian-style tomatoes with juice
3 tbsp. tomato paste
1/4 c. all-purpose flour
3 3/4 c. chicken broth, divided
1 tsp. sugar
1 c. heavy cream

--CROUTONS:--

8 slices day-old French or Italian
bread
1 lg. garlic clove, sliced lengthwise
2 tbsp. olive oil

In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. Allow mixture to cool and run through sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350 degrees for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons. Yield: 8 servings.

MICROWAVE TOMATO CITRUS SOUP

1 (10 1/2 oz.) can condensed tomato
soup, undiluted
1 c. orange juice
1/3 c. chicken broth
1 tsp. lemon juice
1/2 tsp. sugar

Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure. Cook on high 5 to 5 1/2 minutes in microwave. Serve with croutons, Parmesan cheese or sour cream.

TOMATO SOUP FOR 2

1 c. tomatoes (I use my home canned)
1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
Salt & pepper to taste

Mix butter or margarine; add the tomatoes and cook until thickened. Heat milk (but do not boil). Add the cooked tomatoes slowly, (while stirring) to the hot milk. Serve at once. Farwell