Fresh Tomato Basil Soup
1medium carrot, peeled and cut into
1rib celery, cut into
1small onion, peeled and cut into
6tablespoons butter or margarine
1can (14 oz.) chicken or vegetable broth
1can (11.5 oz.) tomato juice
4tomatoes, peeled, cored, seeded,* and cut into quarters
1⁄4 teaspoon salt
1⁄4 teaspoon white pepper
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.
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