Tomato-Basil Soup

6 servings


1/2 cup chopped shallots
1 clove garlic, minced
1 teaspoon olive oil
1 can (28 oz.) Roma tomatoes, undrained and cut up
1/2 cup water
1/4 cup snipped fresh basil leaves
1/2 teaspoon instant chicken bouillon granules
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
1 teaspoon Tobasco sauce
4 fresh Roma tomatoes, chopped (2 cups), divided
1 cup skim milk, divided

Combine shallots, garlic and oil in 2-quart saucepan. Cook over medium heat for 3 to 3 1/2 minutes, or until tender, stirring frequently. Add canned tomatoes, water, basil, bouillon, sugar, pepper and Tobasco sauce. Cook for 5 1/2 to 8 minutes, or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat.

Combine half of tomato mixture, 2 Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set purée aside. Repeat with remaining ingredients. Return puree to saucepan. Cook over medium heat for 8 to 10 minutes, or until soup is hot, stirring occasionally.

Spoon into serving dishes. Top each serving with crostini, if desired. To make crostini, arrange 6 slices of toasted Italian bread on baking sheet. Brush slices evenly with 1 tablespoon olive oil. Top each with 2 thin slices fresh Roma tomato, 1 small fresh basil leaf and 1 tablespoon shredded fresh Parmesan cheese. Broil 5 inches from heat for 4 to 5 minutes, or until golden brown.

66 calories per cup