Cream of Tomato Soup

I have been interested in veggie soups lately. I am looking for soups for lunch, snacks and starters. This is my adaptation of someone else's adaptation of a Suzanne Somers' recipe. I have not seen the original recipe so I have no clue what we or I have changed about the recipe. I can tell you it is delicious. I actually like it even more the next day. It is warm and sweet from the sauteed shallots. I love how fast it comes together. It takes no time to prepare. I can see putting this soup on the plate next to a grill cheese real soon.

Cream of Tomato Soup

Serves 8

Ingredients

2 Tbsp. olive oil

1 shallot, finely diced

2 cloves garlic, minced

1 tsp. dried basil

3/4 tsp. Kosher Salt, or to taste

1/4 tsp. fresh ground black pepper, or to taste

1/8 tsp. red pepper flakes, or to taste

1 (28 oz.) can crushed tomatoes

4 cups low sodium, fat free Chicken Broth

1 cup half and half

Directions

Heat oil in a pot over medium heat. Saute shallot and garlic until soft and translucent. Add seasonings, tomatoes and broth. Puree with stick blender or puree in blender then pour back into soup pot. Bring soup to a boil then lower heat and simmer for 8 minutes. Turn off heat and add half and half. Stir to heat through and serve.

Nutritional Information per serving*: Calories 113.0, Total Fat 7.1 g, Cholesterol 12.1 mg, Sodium 646.3 mg, Potassium 341.5 mg, Total Carbohydrate 9.4 g, Dietary Fiber 2.0 g, Sugars 1.7 g, Protein 4.0 g

WW P+ 3

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

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