Tomato Soup
Serve with low fat croutons.

Servings: 6

• 1 tablespoon olive oil
• 3 large onions, finely chopped
• 8 cups fat-free chicken broth
• 2 - 28 ounce cans reduced sodium diced tomatoes, drained and crushed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup thinly sliced fresh basil for garnish
• Parmesan cheese shavings for garnish (optional)
• Low fat croutons (optional)

Heat olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

Nutritional information is based on using only the basil for garnish.

Per Serving: 153 Calories; 5g Fat (26.0% calories from fat); 2g Saturated Fat; 12g Protein; 18g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 627mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.

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