Low Fat Curried Tomato Soup Recipe

Ingredients

1 medium onion, chopped

--1/2 cup

1 small clov garlic, minced

2 teaspoons olive oil

3/4 teaspoons curry powder

1 1/2 pound tomatoes, halved

-- cored and seeded

1 1/2 cup chicken broth

1/2 teaspoon dried fines herbes, crushed

1/4 teaspoon salt

1/8 teaspoon pepper (up to 1/4)

plain low-fat or yogurt, optional

fresh thyme sprigs, optional

cherry tomatoes, quartered

-- optional

Method

Cook onion and garlic in hot oil in a saucepan till tender but not brown.

Add curry powder; cook and 1 minute more.

Add tomatoes, chicken broth, fines herbes, salt, and pepper.

Bring to boiling; reduce heat.

Cover and simmer for 10 minutes.

Cool slightly.

Place half of the mixture at a time in a food processor bowl or blender container; cover and process or blend till smooth.

If desired press through a sieve.

Serve hot or chilled.

If desired, top with yogurt, thyme, and tomatoes.

Makes 6 side-dish servings.

Nutrition facts per serving: 61 cal.

, 2 g total fat (0 g sat.

fat), 0 mg cholesterol, 296 mg sodium, 9 g carbohydrate.

, 1 g dietary fiber, 3 g pro.

Daily Value: 44% vitamin.

C.Food exchanges: 1 1/2 vegetable, 1/2 fat.

Cooks Comments and Tips