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2 tbsp. reduced-calorie margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum
tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and
thinly sliced
2 tbsp. chopped fresh basil leaves or
2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk
Melt margarine in a soup pot over low heat. Add onion, carrot and
garlic. Cook, covered for 20 minutes, stirring occasionally, until
vegetables are tender and wilted. Crush tomatoes in their liquid and
add to the pot along with the chicken broth, potato, basil, nutmeg
and salt. Cook, covered, over low heat for 40 minutes, stirring
occasionally. Let cool to room temperature. Puree in a blender, in
small batches, adding a bit of milk to each batch. Return to soup
pot and adjust seasonings. Before serving, warm through over very
low heat. Do not boil. Serves 6.
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