Tomato Potato Soup (catchy, right?)

Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 4 cups peeled, cubed potatoes
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 cups milk
• 1 tablespoon cornstarch
• 1 (14.5 ounce) can tomatoes
• 1 1/4 cups chicken broth
• 2 tablespoons tomato paste
• salt and pepper to taste

Directions

Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

I made this soup a while back when I was in my vegetable soup phase, but hadn't gotten around to posting it quite yet. One of the people who reviewed this recipe was full of happy exclamations for it, one of them being "so fibrous!" which I found rather funny. Unfortunately, one thing I didn't find this recipe was 'delicious', but keep in mind that I'm not a huge fan of tomato soups to begin with (which I suppose raises the question of what I was thinking in making a tomato soup to begin with, but hey, I'm branching out, okay?) It was certainly a tolerable dish, and I'm sure there are people out there who could make grand improvements on this soup, but I'll stick to my Black Bean Veggie soup (which I recently made my third pot of), thank you very much.