• 1 medium onion, chopped
• 2 tablespoons olive oil, divided
• 2 - 28 ounce cans whole peeled tomatoes with basil
• 2 cups low sodium chicken broth
• 1/2 cup loosely packed fresh basil leaves
• 2 small or one large garlic clove
• 1/2 teaspoon grated lemon rind
• 1/2 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper

Sauté onions in 1 tablespoon hot oil in a large Dutch oven over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.

Process basil, next 4 ingredients, 2 tablespoons water, and remaining 1 tablespoon oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated through.

Serve with soup with croutons.

Per Serving: 101 Calories; 4g Fat (34.2% calories from fat); 1g Saturated Fat; 6g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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