Recipe: Chunks of Tomato Soup with Cilantro Pesto (Carnation, 1980's)

CHUNKS OF TOMATO SOUP

"Grandma's favorite soup gets a face lift with this fresh herb topping. Evaporated milk gives this bisque its traditional, creamy richness."



3 1/2 cups (28 ounce can) Contadina Peeled Whole Tomatoes and juice
1/4 cup instant minced onion
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter
1/4 cup flour
1 1/2 cups undiluted Carnation Evaporated Milk
1 cup water
Cilantro Pesto (recipe follows)

Cut up tomatoes. Combine tomatoes and juice, onion, parsley, sugar, cumin, salt and pepper in medium bowl; set aside.

Melt butter in large saucepan. Stir in flour until well blended. Gradually stir in evaporated milk and 1 cup water. Cook over medium heat, stirring constantly, until mixture just comes to a boil.

Stir in tomato mixture; heat just to serving temperature. Serve with Cilantro Pesto.

CILANTRO PESTO
Makes 1 cup

2 cups fresh cilantro
1 clove garlic
1/2 cup grated Parmesan cheese
2 tablespoons oil
2 cup toasted sesame seeds

Process cilantro and garlic in blender or food processor until finely chopped. Add Parmesan and oil; process toa smooth paste. Stir in sesame seeds.

Makes 6 cups soup
Source: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, Carnation Company, 1985