| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Eat-lf mail, Low fat, Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | md | Tomatoes; Peeled, Quartered, Seeded |
| 2 1/2 | c | Tomato Juice; Low Sodium |
| 1 | md | Onion; Cut In 1" Pcs |
| 2 | Cloves Garlic | |
| 1/2 | ts | Salt |
| 1/4 | ts | Black Pepper |
| 3 | tb | I Can't Believe It's Not Butter Light; Or Margarine Or Butter |
| 3 | tb | All-Purpose Flour |
| 14 1/2 | oz | Vegetable Broth |
| Fresh Basil; If Desired |
INSTRUCTIONS
Position multipurpose blade in work bowl of food processor. Add tomatoes, tomato juice, onion, basil leaves, garlic, salt and pepper. Process until finely chopped, about 10 seconds. Pour mixture into large saucepan. Heat to boiling. Reduce heat to low. Cover. Cook 10 min, stirring occasionally. Melt margarine in small saucepan over med heat. Add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually stir in broth. Cook until thickened and bubbly, stirring constantly. Gradually stir sauce into tomato mixture. Cook 2 min, until thoroughly heated. Garnish soup with sprigs of fresh bail, if desired. Yield: 6 servings (1 C per serving) This was absolutely incredible!! A keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 131.4 Fat 4.1g Carb 21.1g Fib 3.3g Pro 4.1g Sod 787mg CFF 26.6% Recipe by: Kitchen Aid brochure Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 08, 1998
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