Golden tomato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | + 1 ts reduced-calorie margarine |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic, coarsely chopped | |
| ½ | cup | Chopped carrots |
| ¼ | cup | Chopped celery |
| 8 | mediums | Tomatoes, blanched, peeled, seeded, |
| And chopped | ||
| 6 | cups | Chicken broth |
| 1 | ounce | Uncooked rice |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Worcestershire sauce |
| Black pepper to taste (1/4 to 1/2 teaspoon) | ||
| ½ | teaspoon | Dried thyme |
| 5 | Drops liquid red pepper sauce | |
Directions
1. Melt the margarine over medium-high heat in a large Dutch oven.
Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the carrots and celery; saute, stirring frequently, until tender, about 7 to 9 minutes. Stir in the remaining ingredients and cook over low heat for 30 minutes, stirring frequently.
2. Remove soup from heat and let cool for about 10 minutes. In a food processor or blender, process the soup in small batches until smooth. Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated through.
Makes 8 servings.
Per Serving: 86 Calories; 4 g Protein; 3 g Fat; 847 mg Sodium 14 g Carbohydrates; 0 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.