Tomato Summer Squash Soup

"This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger."
 
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Ready In:
1hr
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 1. Heat 1/2 cup broth in large pot over medium heat.
  • 2. Add carrot, onion, celery, and squash.
  • 3. Simmer gently for 5 minutes.
  • 4. Add garlic and basil.
  • 5. Gradually stir in flour and cook for 5 minutes.
  • 6. Gradually add remaining broth and tomatoes.
  • 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • 8. Add black pepper and milk.
  • 9. Heat through and serve hot.

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RECIPE SUBMITTED BY

<p>I have lived in Wyoming for 30+ years. I love the mountains and have adapted to high altitude cooking. I do dutch oven cooking. I love to hike &amp; camp. So I am always looking for recipes for my dutch, or easy to pack &amp; cook for camping. The challenge is finding healthy and tasty dutch oven recipes! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /></p>
 
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