Golden tomato soup

8 servings

Ingredients

Quantity Ingredient
1 tablespoon + 1 ts reduced-calorie margarine
1 cup Chopped onion
2 Cloves garlic, coarsely chopped
½ cup Chopped carrots
¼ cup Chopped celery
8 mediums Tomatoes, blanched, peeled, seeded,
And chopped
6 cups Chicken broth
1 ounce Uncooked rice
2 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
Black pepper to taste (1/4 to 1/2 teaspoon)
½ teaspoon Dried thyme
5 Drops liquid red pepper sauce

Directions

1. Melt the margarine over medium-high heat in a large Dutch oven.

Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the carrots and celery; saute, stirring frequently, until tender, about 7 to 9 minutes. Stir in the remaining ingredients and cook over low heat for 30 minutes, stirring frequently.

2. Remove soup from heat and let cool for about 10 minutes. In a food processor or blender, process the soup in small batches until smooth. Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated through.

Makes 8 servings.

Per Serving: 86 Calories; 4 g Protein; 3 g Fat; 847 mg Sodium 14 g Carbohydrates; 0 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.

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