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Fire Roasted Tomato Soup

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Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 15-oz. cans fire roasted tomatoes with juice drained, but saved
  • 2 cloves garlic pressed
  • 1 handful fresh basil leaves chopped (remember to remove stems)
  • Pinch sugar
  • 2 1/2 cups low sodium chicken broth
  • 1/2 cup lowfat milk optional
  • Sea salt and freshly ground black pepper to taste
  • 4 sprigs flat leaf Italian parsley

Instructions
 

  • In a saucepan, heat the oil over medium heat.
  • Add the onions and cook till onions are translucent.
  • Add the drained tomatoes, garlic, basil and sugar.
  • Cook this mixture for 10 minutes or so, stirring every so often.
  • Stir in the broth, drained tomato juice, bring to a boil and simmer for a couple of minutes.
  • Remove from the heat and let cool.
  • If you prefer creamier soup, blend in a blender in batches otherwise, serve it up, top with a sprig of parsley and enjoy!

Notes

Per Serving: 144 Calories; 4g Fat; 12g Protein; 17g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1086mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Points: 4
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