Golden Cream of Tomato Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	small	sweet onion -- diced
2	cloves	garlic -- minced
1/2	cup	carrots -- finely diced
1/2	cup	celery -- finely diced
1	tablespoon	butter
1	tablespoon	olive oil
56	ounces	no salt added diced tomatoes -- drained
14	ounces	fat-free vegetable broth
6	ounces	no salt added tomato paste
8	ounces	no salt added tomato sauce
12	ounces	low fat evaporated milk
1	tablespoon	Worcestershire sauce
1/2	teaspoon	marjoram
1/2	teaspoon	tarragon
1/2	teaspoon	oregano
1/2	teaspoon	basil
1/2	teaspoon	salt
1/4	teaspoon	paprika
1/4	teaspoon	cloves -- ground
1/4	teaspoon	black pepper
2	whole	bay leaves

Melt butter with the olive oil in a large saucepan or Dutch oven on medium.

Add carrots, celery, onion and garlic and cook until softened about 10 minutes.

Add tomatoes. Cook fifteen minutes stirring frequently.

Puree tomato mixture in a blender or food processor until smooth. Do in batches if necessary. Return to saucepan or Dutch oven.

In a spice grinder or with mortar and pestle grind marjoram, tarragon, oregano, basil, salt, pepper, paprika, and cloves until fine. Add to soup mixture along with Worcestershire sauce, chicken broth and bay leaves. Mix thoroughly.

Heat soup until boiling and then reduce heat and simmer for 30 minutes.

Add evaporated milk and mix thoroughly. Simmer for 15 minutes. Do not let soup go back to a boil. Remove bay leaves.

Makes 8 servings.

Per Serving: 163 Calories; 3g Fat (18.7% calories from fat); 9g Protein; 25g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.