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Sunset Tomato Soup Recipe

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"The secret to the beautiful orange color of this chunky soup I created is the mix of garden-fresh yellow tomatoes, red plum tomatoes and carrots," writes Emily Beebe from Stoughton, Wisconsin.
TOTAL TIME: Prep: 5 min. Cook: 1 hour and 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 1 hour and 5 min.
MAKES: 4 servings

Ingredients

  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 to 4 large yellow tomatoes, peeled and coarsely chopped
  • 4 plum tomatoes, peeled and coarsely chopped
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed

Nutritional Facts

One serving (1-1/2 cups) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 650 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.

Directions

  1. In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer. Yield: 4 servings.
Originally published as Sunset Tomato Soup in Light & Tasty August/September 2003, p46

Nutritional Facts

One serving (1-1/2 cups) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 650 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.

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