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Fire Roasted Tomato Soup
Creamy tomato soup that is perfect with toasted focaccia or ciabatta.
3 1/2 cups fire roasted diced tomatoes
1 tbsp olive oil
1/2 cup fat free half & half cream
1/4 tsp crushed red pepper flakes
2 tbsps basil
1 3/4 cups chicken broth
2 cloves garlic
1 cup chopped onion
1 tsp sugar
In 3-quart saucepan, warm extra virgin olive oil.
Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
Stir in tomatoes with juice, broth, 1 tablespoon of the basil, sugar and pepper flakes. Heat to boiling.
Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heat proof bowl; cool slightly, about 15 minutes.
In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture.
Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Serve with a low calorie version of grilled cheese and enjoy!
Note: based on a Betty Crocker recipe.
in 1 serving of Fire Roasted Tomato Soup.
, 57% carbs, 15% protein.
Calorie Counter 100% Free
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