Sun Dried Tomato Soup
Serve with a small green salad.
Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook, stirring frequently until vegetables are tender. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil.
Reduce heat, and simmer 1 hour. Remove from heat. Blend with an immersion blender until smooth. (Roll remaining basil into cigar shaped object and slice. Garnish each serving with basil chiffonade.
Per Serving (3/4 cup): 92 Calories; 2g Fat (18.9% calories from fat); 1g Saturated Fat; 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 702mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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