Fresh Tomato Basil Soup
Share a sandwich you have an extremely satisfying meal.

Servings: 2
Yields: 4 cups
• 8 medium plum tomatoes (can substitute 1 16-oz. can tomatoes)
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 pinch of ground red pepper
• 1 tablespoon chopped fresh basil (or substitute 1 teaspoon dried)
• 2 cups fat free skim milk
• salt and fresh ground black pepper to taste

In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander. Cool to touch. Peel off skin and cut the tomatoes in half, remove seeds and chop. In a medium non stick sauce pan sprayed with cooking oil spray, sauté onions over medium high heat for 4 minutes or until translucent, stirring constantly. If need add a little water, wine or broth. Add garlic and cook one more minute. Add the tomatoes. Cook uncovered over medium heat for 20 minutes. (Decrease time to 10 minute for canned tomatoes)

Spoon 3/4 of mixture into blender or food processor and puree until smooth.

Return puree to saucepan. Add red pepper, basil and milk to soup. Heat until hot but do not boil, stirring frequently. Season with salt and fresh ground black pepper to taste. Serve immediately.

Per Serving: 215 Calories
2g Fat (8% calories from fat)
11g Protein
28g Carbohydrate
5g Dietary Fiber
4mg Cholesterol
173mg Sodium

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