Tomato Basil Soup
Serve with crusty French bread.

Servings: 5

1 tablespoon olive oil
1 medium sweet onion, chopped
1 (14 1/2 ounce) can crushed tomatoes
5 cups vegetable stock or chicken stock
Kosher salt & freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced
2 cloves garlic (crushed)

Heat the olive oil in a large soup pot over medium high heat.

Add the onion and garlic and cook, stirring often, until softened, about 10 minutes. Make sure not to burn the garlic.

Add the tomatoes and the stock. Bring to a boil and then reduce to a low simmer. Cook until soup is slightly thickened, about 20 minutes.

Season with salt and pepper. Stir in the basil. Place the pot of soup directly in sink, and using a immersion blender, blend until smooth. Serve immediately.

Per Serving: 83 Calories; 3g Fat (37.5% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2257mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

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