Substituting Fresh Tomatoes in this Recipe adds even more Delicious Flavor.

16 oz can of diced tomatoes
3 3/4 cups of water
1 small diced onion
1 small apple
salt and pepper
1/2 tsp paprika
1 tsp brown sugar
pinch of parsley

Empty can of diced tomatoes into a pot with water and onions.  Boil mixture on stove top.  Add to the pot grated apple with paprika and brown sugar and cook on low until mixture is thoroughly heated.  Puree the soup than reheat.  Garnish the soup with parsley before serving.

This soup is easy to make and tastes even better if you use fresh corn. 

1 large onion
1/4 cup of butter or margarine
1/4 cup of flour
1/8 tsp nutmeg
3 cups of milk
1 1/2 cups of sweet corn
salt and pepper

Heat butter or margarine in a fry pan and add diced onion.  Fry onions till they are transparent.  Add flour and nutmeg and stir continously together.  Pour and milk and stir constantly as the mixture slightly thickens as it boils.  Add corn to the mixture and stir the soup until it is well heated.

100 ml minced onion
30 ml butter
30 ml flour
5 ml sweet basil
5 ml oregano
5ml salt
5ml pepper
15ml brown sugar
500 ml cream
1 litre of canned tomatoes

Saute onion in butter in large heavy pan until lim.  Aout 3 to 5 minutes.  Blend in flour and herbs.  Stir in brown sugar.  Add rich milk and heat.  Stir constantly until thick.  Puree tomatoes a little at a time in blender.   Add to pan and simmer uncovered 12 to 15 minutes.  Do not allow to boil.  Add salt and pepper to taste.

Potato Soup Recipe 2
 
 4 large potatoes
 2/3 cup butter
 2/3 cup flour
 1 1/2 qt milk
 4 green onions, chopped
 1 cup sour cream
 2 cups crisp-cooked, crumbled bacon
 2/3 cup of grated  Cheddar cheese
 Salt and Pepper
 
 Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
 butter in a medium saucepan. Slowly blend in flour with a wire whisk
 until thoroughly blended. Gradually add milk to the butter-flour
 mixture, whisking constantly. Whisk in salt and pepper and simmer over
 low heat, stirring constantly.
 Cut potatoes in half, scoop out the meat and set aside. Chop half the
 potato peels and discard the remainder. When milk mixture is very hot,
 whisk in potato. Add green onion and potato peels. Whisk well, add
 sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at
 a time until all is melted in.

 1 In a medium bowl, combine the beef, egg, bread crumbs,
 cheese, basil and onion. Shape mixture into 3/4−inch balls and
 set aside.

 2 In a large stockpot heat chicken broth to boiling; stir
 in the spinach, pasta, carrot and meatballs. Return to
 boil; reduce heat to medium. Cook, stirring frequently, at a
 slow boil for 10 minutes or until pasta is al dente. Serve
 hot with Parmesan cheese sprinkled on top.

Slice onions, thinly.  Melt butter in 2 quart Dutch oven.  Slowly cook onions in butter until lightly browned, about 20 mins.  Add Worcestershire sauce, salt, pepper to soup. Stir.  Shred cheese. To serve soup, place a think slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with a thick layer of shredded cheese. Place under broiler or microwave until cheese melts. Serve immediately and enjoy.

6 medium carrots
2 medium potatoes
1.5 cups boiling water
2 chicken boullion cubes
1 tsp worchestershire sauce
2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 cup butter or margarine
1 large spanish onion chopped fine
3 tbsp flour
3 cups milk
1/4 tsp thyme
1/4 cup chopped parsley

Cut carrots thin and potatoes in 1/2 inch cubes.  Cook vegetables in boiling water and add boullion cubes, worchestershire sauce, salt, pepper, paprika.  Bring to boil, turn down heat.  Cover and simmer 15 – 20 minutes or until tender.  Melt butter in sauce pan and add onion.  Saute.  Sprinkle flour and stir to blen.  Remove from heat and stir in milk.  Return to moderate heat and cook until almost to boil.  Add vegetable mixture and thyme.  Simmer and add parsley before serving.

Interesting Tid-Bits about Carrots:
Carrots originated from Afghanistan.  They were never orange in color to begin with.  The orange carrots came from England.  They get there color from beta carotene.  Carrots have the highest content of beta carotene that any other vegetable.  Eat too many carrots and you might start to turn orange. 

Carrots are known to be very high in sugar but this is natural sugar.  Carrots provide a source of vitamin A, C, D, E, K, B1 & B6.

It is rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.

1 mango
1 medium onion
1/2 teaspoon of garlic
796 ml can of diced tomatoes
red chili peppers
buttter

Peel mango. Put mango and can of tomatoes into a pot. In a pan fry onions and garlic in butter. Add fried onions to the pot with chili peppers. Puree mixture in blender. Put back on the stove and finish heating. It is optional to add milk.

This soup is very filling yet low on calories.  The mangos and tomatoes together with the chili peppers make such a tasty blend.  This is one of my favorite soups and it is so easy to make.  Enjoy.