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Tomato and Basil Soup

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes 6 servings
4 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon dried thyme
2 pounds ripe tomatoes, coarsely chopped
1/4 cup all-purpose flour
2 tablespoons sugar
2 cups chicken stock
1/2 cup tomato paste
1/2 cup chopped fresh basil
Plain low-fat yogurt (optional)
Heat the oil in a saucepan or stockpot. Add the onion and thyme; sauté until the onion is soft, but not brown. Add the tomatoes and stir briefly.

Add the flour, and stir for about 3 minutes, or until the flour is fully incorporated into the mixture.

Stir in the sugar, chicken stock, and tomato paste. Simmer, partially covered, for 30 minutes, stirring occasionally to prevent sticking.

Puree the soup mixture in a food processor and return to the pot. Season with salt and pepper, to taste.

Just before serving, add the basil. Serve with a dollop of yogurt, if desired.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 One-Pot Purees
 Vegetable Soups
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 186
Sodium: 91mg
Fiber: 3g
Carbohydrates, Total: 22g
Protein: 5g
% Cal. from Fat: 48%
Fat. Total: 10g
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