This Light Tomato Soup features several of the tomato's best friends and closest associates: garlic, basil, parsley, and dill. A touch of sugar cuts the acidity, so there is no need for any oil or dairy products. This soup can be made several days in advance and reheats nicely.
4 cloves garlic, chopped
6 to 8 fresh basil leaves or 2 teaspoons dry
2 tablespoons brown sugar
1 teaspoon salt
Freshly ground black pepper
Freshly minced parsley and/or dill for garnish (optional)
Place tomatoes, garlic, and basil in a kettle, large saucepan, or Dutch oven. Cover and cook over medium heat for 10 to 15 minutes, or until tomatoes are quite liquefied.
Remove from heat, and cool to the point at which you feel confident about pureeing it. (Dodging hot splatters is not a lot of fun.) Fish out the basil, and puree the tomatoes and garlic in a food processor or blender until quite smooth.
Strain through a medium-fine strainer back into the kettle, and season with brown sugar, salt, and freshly ground black pepper to taste.
Heat just before serving. If desired, sprinkle each bowlful with a light touch of parsley and/or dill.
Recipe makes 3 cups.
Serving size: 1 cup
Total Fat: 1.0g; Saturated Fat: 0.3g; Cholesterol: 0mg; Sodium: 756mg
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