Tuscan Tomato Soup
Tomatoes, chicken broth, and fresh garlic flavor this home-style soup.
Serves: 6 servings
- 1 1/2 teaspoons crushed fresh garlic
- 3 cups unsalted chicken or vegetable broth
- 2 cans (14 1/2 ounces each) tomatoes, crushed
- 1/2 cup chopped onion
- 1 teaspoon instant chicken or vegetable bouillon granules
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon coarsely ground black pepper
- 3 ounces orzo or other small pasta (about 1/2 cup)
- 3 tablespoons grated nonfat or regular Parmesan cheese (garnish)
- Coat a 2-quart pot with nonstick cooking spray, and preheat over medium heat. Add the garlic, and sauté for about 30 seconds, or until the garlic starts to turn color.
- Add the broth, undrained tomatoes, onion, bouillon granules, Italian seasoning, and pepper to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the onions are soft.
- Transfer 2 cups of the soup-including vegetables and hot broth-to a blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend the mixture at low speed until smooth. Repeat this procedure until all of the soup has been blended.
- Return all of the puréed soup to the pot, and bring the mixture to a boil over medium-high heat. Add the orzo, and reduce the heat to medium-low. Cover and cook, stirring occasionally, for about 8 minutes, or until the orzo is al dente. (Be careful not to overcook, as the pasta will continue to soften in the hot soup.)
- Ladle the soup into individual serving bowls, and serve hot, topping each serving with a rounded teaspoon of the Parmesan.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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