Tomato-Basil Soup
Source of Recipe
Marla
List of Ingredients
Diabetic Tomato-Basil Soup
2 can low-sodium crushed tomatoes (28 oz)
1 lrg onion, chopped
3 clove garlic, minced
2 med celery ribs celery with leaves, chopped
1 qt low-sodium beef broth, defatted
2 t paprika
1 t Splenda
2 T cornstarch
2 T additional beef broth
1/2 c packed finely chopped fresh basil leaves
1 T margarine
salt to taste
ground pepper to taste Recipe
Simmer the tomatoes, onion, garlic, and celery in a covered soup
pot for 15 minutes. Process the vegetables in a food processor
or blender in small batches. Return to the pot. Add the beef
broth, paprika, and sugar. Combine the cornstarch and 2 T broth;
stir until well dissolved. Add to the soup and stir. Bring to a
simmer again and cook for another 5 minutes. Stir in the basil
and margarine. Taste for seasoning, adding salt (if using) and
pepper to taste. Transfer soup to a preheated 2-quart thermos.
Serve warm in small cups.
Makes 10 servings.
Nutritional information: 62 calories, 1 g fat, 3 g protein,
11 g carbohydrates, no cholesterol, 47 mg sodium, 2 g fiber.
source is unknown
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