Tomato Summer Squash Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger. Ingredients:
8 1/2 cups fat-free low-sodium chicken broth |
1 medium carrot, minced |
1 medium onion, minced |
1 stalk celery, minced |
4 cups yellow squash, minced |
4 garlic cloves, minced |
1 tablespoon dried basil |
1/2 cup all-purpose flour |
2 cups low-sodium tomatoes, chopped with juice |
1/2 teaspoon ground black pepper |
1 cup skim milk |
Directions:
1. 1. Heat 1/2 cup broth in large pot over medium heat.
2. 2. Add carrot, onion, celery, and squash.
3. 3. Simmer gently for 5 minutes.
4. 4. Add garlic and basil.
5. 5. Gradually stir in flour and cook for 5 minutes.
6. 6. Gradually add remaining broth and tomatoes.
7. 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
8. 8. Add black pepper and milk.
9. 9. Heat through and serve hot.
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