21
Fresh Tomato Basil Soup
1 medium carrot,
peeled and cut into
1-inch pieces
1 rib celery, cut into
1-inch pieces
1 small onion, peeled
and cut into 1-inch
pieces
6 tablespoons butter
or margarine
1 can (14 oz.) chicken
or vegetable broth
1 can (11.5 oz.)
tomato juice
4 tomatoes, peeled,
cored, seeded,* and
cut into quarters
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon white
pepper
1
⁄
4
-
1
⁄
3
cup torn, loosely
packed fresh basil
leaves
In chopper attachment bowl with blade, place
carrot, celery, and onion. Insert chopper adapter
into motor body and lock adapter onto bowl. Chop
at Speed 3 for 10 seconds, or until finely chopped.
Set aside.
In medium saucepan over medium heat, melt
butter. Add chopped vegetable mixture. Cook and
stir 10 to 15 minutes, or until tender. Add broth,
tomato juice, and tomatoes. Bring to a boil. Reduce
heat; cover and simmer 10 to 15 minutes, or until
tomatoes are soft. Remove from heat. Add salt,
white pepper, and basil. Insert blending attachment
into motor body. Blend at Speed 3 for 10 to 20
seconds, or until basil is chopped and tomatoes are
desired consistency. Serve hot or cold.
Yield: 6 servings (1 cup per serving).
*Dip tomatoes in boiling water 30 to 60 seconds to
loosen peels. Cool under running water. Core and
remove peel. Cut in half crosswise, and scoop or
shake out seeds.
Per Serving: About 140 cal, 2 g pro, 8 g carb,
12 g total fat, 7 g sat fat, 30 mg chol, 510 mg sod.
