Sun Dried Tomato Soup
Serve with a small green salad.

Serves 6 (about 3/4 cup each serving)

  • 1 tablespoon butter
  • 1 cup chopped sweet onion like Vidalia
  • 3/4 cup shredded carrot
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon kosher salt
  • 10 large basil leaves, divided
  • 3 drained sun-dried tomato halves, packed in oil
  • 2 - 14.5 ounce cans diced tomatoes, undrained
  • 14 ounces low sodium chicken broth

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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