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Tomato-Basil Soup

Tomato-Basil Soup
Randy Mayor; Melanie J. Clarke
Yield

4 servings (serving size: 1 1/2 cups)

Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.

Ingredients

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 2 cups fresh basil leaves, thinly sliced
  • Basil leaves (optional)

Nutrition Information

  • calories 103
  • caloriesfromfat 24 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 5.8 g
  • carbohydrate 15.9 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 809 mg
  • calcium 129 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

    Peeling and Mincing Garlic
  2. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.