START TO FINISH: 40 minutes MAKES 4 servings
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion (1 large)
• 2 tablespoons chopped shallot (1 medium)
• 2 cloves garlic, minced
• 2 14.5-ounce cans no-salt-added diced tomatoes, undrained
• 1 14-ounce can vegetable broth
• 1⁄2 cup coarsely chopped carrot (1 medium)
• 1⁄2 cup coarsely chopped celery (1 stalk)
• 2 tablespoons snipped fresh basil
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1⁄8 teaspoon cayenne pepper
• Finely shredded fresh basil (optional)
1. In a large saucepan heat oil over medium heat. Add onion, shallot, and garlic; cook about 5 minutes or until onion is tender, stirring frequently. Add 1 can of undrained tomatoes, the broth, carrot, celery, snipped basil, lemon juice, sugar, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are very tender. Remove from heat; cool slightly.
2. In a food processor or blender add half of the tomato mixture. Cover and process or blend until almost smooth. Repeat with the remaining tomato mixture. Return all of the soup to the saucepan.
3. Stir in the remaining can of undrained tomatoes. Cook, uncovered, over low heat about 10 minutes or until heated through, stirring frequently.
4. If desired, garnish each serving with shredded basil.
PER SERVING: 141 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 491 mg sodium, 19 g carb., 5 g fiber, 3 g pro.
tip
Change your soup to fit the season. A chilled gazpacho is wonderful on a hot summer day, and light asparagus soup is perfect in the spring.
