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2 teaspoons olive oil
2 cups chopped onion
12 cups canned chopped plum tomatoes
10 cups fat-free chicken broth
4 cloves garlic
3 1/2 pounds fresh plum tomatoes, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons thinly sliced basil
2 teaspoons grated lemon rind
Preparation:
| 1. | Heat oil in large saucepan over medium-high heat. Add onion; saute 4 minutes or until tender. Add the canned tomatoes and cook 2 minutes. Reduce heat to low; stir in broth and garlic. Simmer, covered, 30 minutes.
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| 2. | Uncover soup and simmer 45 minutes or until reduced to about 6 cups. Drain broth mixture through a sieve into a large bowl; discard solids. Return broth to pan. Stir in the fresh tomatoes, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
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| 3. | Remove soup from heat. Stir in basil and lemon rind and serve. |
Serves: 12
Yields: 12 cups
Per serving:
103 Calories (kcal); 2g Total Fat; (11% calories from fat); 12g Protein; 20g Carbohydrate; 0mg Cholesterol; 550mg Sodium
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