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Two-Tomato Soup Recipe

Two-Tomato Soup Recipe

6 servings



1 cup chopped onion

1/2 cup each: chopped celery, carrot

2 teaspoons minced roasted garlic

4 cups reduced-sodium fat-free chicken broth

4 cups chopped rip tomatoes or 2 cans reduced-sodium whole tomatoes,

undrained, coarsely chopped

1 large Idaho potato, peeled, cubed

1/2 cup sun-dried tomatoes

1/2 teaspoon dried basil leaves

1/2 cup fat-free half and half or fat-free milk

2-3 teaspoons sugar

Salt and pepper, to taste


Saute onion, celery, carrot and garlic in lightly greased larges saucepan until lightly browned, 5 to 8 minutes. Add broth, tomatoes with liquid, potato, sun-dried tomatoes, and basil, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.


Process soup in food processor or blender until smooth, return to saucepan. Stir in half and half and heat until hot, 3 to 5 minutes, season to taste with sugar, salt and pepper.

More Soups Recipes

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