Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Reduced calorie margarine |
| 1 large | Thin sliced peeled onion |
| 1 \N | Chopped carrot |
| 2 cloves | Garlic peeled coarsely |
| \N \N | Chopped |
| 1 can | (28-oz) peeled Italian plum |
| \N \N | Tomatos |
| 3 cups | Defatted chicken broth |
| 1 small | Boiling potato peeled and |
| \N \N | Thin sliced |
| 2 tablespoons | Chopped fresh basil leaves |
| \N \N | OR |
| 2 teaspoons | Dried basil |
| ¼ teaspoon | Nutmeg |
| \N \N | Salt to taste |
| 1 cup | Milk |
Melt margarine in a soup pot over low heat. Add onion,c arot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatos in their liquid and add to the pot along with 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, warn through over very low heat. Do not boil.