Rich 'n' Savory Tomato Soup Recipe

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“This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It’s often the ‘first course’ for company.”

This recipe is:

Healthy

Diabetic Friendly

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Rich 'n' Savory Tomato Soup Recipe

Prep: 15 min. Cook: 40 min.

Yield: 4 Servings

15 40 55

Ingredients

1 large onion, chopped
8 fresh baby carrots, sliced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon pepper
Dash salt
1/2 cup refrigerated nondairy creamer
1/4 teaspoon vanilla extract
2 tablespoons minced fresh basil

Directions

In a large saucepan, saute onion and carrots in oil until tender.
Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 151 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 615 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Rich 'n' Savory Tomato Soup in Healthy Cooking June/July 2008, p57