- 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.
nutrition information per serving
186 calories; 10g total fat; 0mg cholesterol; 91mg sodium; 22g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .