Fresh Cream of Tomato Soup
Source of Recipe
Weight Watchers
Recipe Introduction
If you use fresh basil, add it at the end of cooking time.
Makes one serving.
List of Ingredients
- 1 tsp olive oil
- 1/2 medium onion, finely chopped
- 2 medium-size ripe tomatoes ( about 10 oz), peeled and chopped coarsely
- 1/4 cup reduced-sodium chicken or vegetable broth
- 1 garlic clove, minced
- 1/4 tsp dried thyme or 1 tsp fresh
- 1/4 tsp dried basil or 1 tsp finely chopped fresh
- 3/4 cup fat-free milk
- 1 TBSP tomato paste
- 1 tsppacked light brown sugar
- 1/4 tsp salt
- Fresh ground pepper
Instructions
- Heat a small saucepan over medium heat. Swirl in oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Cover and simmer until tender, about 5 minutes. Let cool a few minutes then puree until smooth. Return to saucepan
- Whisk together the milk and tomato paste in a small bowl or cup; stir into the soup. Add the basil(if using fresh),brown sugar salt, and pepper
- If serving warm, cook, stirring occasionally, until heated through ( do not boil). If serving cold, cover and refrigerate until chilled, about 3 hours or up to 2 days
Final Comments
Hint: To peel tomatoes, drop them into a large pot of boiling water and remove with slotted spoon after 10 seconds; drop into a large bowl of ice water to stop cooking. The skins should have loosened just enough to peel
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