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Karenne
November 29th, 2007, 02:02 PM
2 teaspoons olive oil
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 103 (24% from fat); FAT 2.8g (sat 0.4g,mono 1.7g,poly 0.4g); PROTEIN 5.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 809mg; FIBER 4g; IRON 2.4mg; CARBOHYDRATE 15.9g