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Tomato-Scallion Soup




Source of Recipe


Internet


List of Ingredients




2 tsp. olive oil
3/4 cup scallions (green onions) chopped
3 tsp. minced garlic
3/4 cup pimento (roasted sweet red pepper), drained
1 cup water
2 cups non-fat, reduced-sodium chicken or vegetable broth
1 can (28 oz.) crushed tomatoes in purée
1 1/2 tsp. dried basil
1 1/2 tsp. dried thyme
1 Tbsp. chopped fresh parsley
1 can (16 oz.) tomatoes (with no salt added)
1/3 cup skim milk

Heat a large saucepan or Dutch oven over medium-high heat for about 30 seconds. Reduce heat to medium-low, add oil and roll it around the pan to coat the bottom evenly. Add the chopped scallions and cook about 8 to 10 minutes, or until tender. Add the minced garlic and cook 1 minute.

Meanwhile, purée the pimento with the water in a blender or food processor.

When the scallions and garlic have cooked, add the puréed pimento mixture, 2 cups broth, crushed tomatoes, basil, thyme and parsley. Drain the juice from the canned tomatoes into the pan. Coarsely chop the tomatoes and add to the pan.

Simmer 10 to 15 minutes. Add milk and cook a few minutes more to heat through. Do not allow to boil or the milk may curdle.

Makes 4 servings.


Recipe