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Ingredients
- 2 tbsp. butter
- 1 lg. onion, peeled and thinly sliced
- 1 carrot, minced
- 2 cloves garlic, peeled and coarsely minced
- 1 (28 ounce.) can peeled Italian plum tomatoes
- 3 c. chicken broth
- 1 sm. boiling potato, peeled and thinly sliced
- 2 tbsp. minced fresh basil or possibly 2 teaspoon dry basil
- 1/4 teaspoon nutmeg
- Salt to taste
- 1 c. lowfat milk
Directions
- Heat butter in a soup pot over low heat. Add in onion, carrot and garlic. Cook covered for 20 min, stirring occasionally, till vegetables are tender. Crush tomatoes in their liquid and add in to the pot along with chicken broth, potato, basil, nutmeg and salt. Cook covered, over low heat for 40 min, stirring occasionally. Let cold to room temperature.
- Puree in a blender, in small batches, adding a bit of lowfat milk to each batch. Return to soup pot and adjust seasonings. Before serving, hot through over very low heat. Don't boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 749g | |
| Recipe makes 2 servings | |
| Calories 291 | |
| Calories from Fat 123 | 42% |
| Total Fat 13.96g | 17% |
| Saturated Fat 8.76g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 858mg | 36% |
| Potassium 1118mg | 32% |
| Total Carbs 32.27g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 13.29g | 9% |
| Protein 11.02g | 18% |
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