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[Obesity Discussion]

CREAM OF TOMATO-BASIL SOUP

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:30:00

Calories: 258
Fat: 25 grams
Protein: 4 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
1 tablespoon unsalted butter
7 finely chopped scallions, including half of the green tops
2 teaspoons minced garlic
2 cups Pomi strained tomatoes
2½ cups lower sodium chicken broth
1½ cups very thinly sliced basil leaves
½ teaspoon pepper
¼ teaspoon salt
1½ cups heavy cream
2 tablespoons brandy (optional)
2 tablespoons tomato paste
Fresh basil leaves for garnish
1. Melt butter in a large saucepan. Add scallions and
garlic; cook over medium heat until scallions are
softened, stirring frequently.
2. Add strained tomatoes, broth, sliced basil leaves,
pepper and salt; bring to a boil. Reduce heat to low;
cover, and simmer 20 minutes, stirring occasionally.
3. Remove from heat. Transfer tomato mixture, in batches,
to a blender, and carefully pulse until basil is finely
chopped. Return to saucepan. Stir in cream, brandy and
tomato paste. Heat over low heat until very hot. Do not
boil.
4. Divide between serving bowls, garnish with basil leaves,
and serve.
Theres nothing better than fresh, creamy tomato soup to warm
you from the inside out. Tomatoes are a great source of
lycopene (which has been shown to prevent some forms of
cancer) and are rich in vitamins A, B and C, as well as
potassium, iron and phosphorus.

Atkins - Cream of Tomato-Basil Soup

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