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Mushroom Tomato-Basil Soup

Mushroom Tomato-Basil Soup
"My husband and I have never been fond of tomato soup, but we think this one is out of this world," says Chris Nelson from Alliance, Ohio. "Since a friend gave me the recipe a while back, I've made a batch every week. It's good as an appetizer or paired with a sandwich or salad at lunchtime."
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cups chopped seeded peeled plum tomatoes
  • 2 tablespoons minced fresh basil or2 teaspoons dried basil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large saucepan, saute mushrooms and onion in butter until
  • tender. Add garlic; cook 1 minute longer. Remove vegetables with a
  • slotted spoon and set aside. In the same pan, combine flour and
  • broth until smooth. Bring to a boil; cook and stir for 1-2 minutes
  • or until thickened.
  • Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar,
  • salt and pepper. Cook over medium heat for 5 minutes or until heated
  • through. Yield: 4 servings.
Nutrition Facts: 1 cup equals 95 calories,
© Taste of Home 2013

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Mushroom Tomato-Basil Soup (continued)

Nutrition Facts: 5 g fat (3 g saturated fat), 12 mg cholesterol, 506 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
© Taste of Home 2013