Fresh Yellow-Tomato Soup
This light soup is a fine starter for a formal dinner party or for a late-summer lunch when tomatoes, basil, and peppers are at their peak.
- 8 yellow tomatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, peeled and minced
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cups Low-Sodium Chicken Broth
- 1 tablespoon lemon juice
- ⅛ teaspoon white pepper
- 1 large bunch basil, torn
- ¼ cup toasted sliced almonds
Prepare large bowl of ice water. Bring large pot of water to a boil. Cut X into bottom of each tomato and drop tomatoes into boiling water. Bring water back to a boil and simmer for 1 minute, then remove each tomato and drop into ice water. Let cool for 5 minutes, then peel tomatoes; discard skin.
Heat large soup pot over medium heat and add olive oil and butter and let melt. Add garlic; cook and stir for 3 minutes.
Cut tomatoes into quarters and add to pot along with peppers. Cook and stir for 4 minutes.
Add the broth, lemon juice, and pepper. Bring to a boil and cook for 10 minutes, then add half of the basil.
Using an immersion blender, puree soup. Or puree soup in batches in a blender or food processor.
Garnish with remaining basil and toasted almonds and serve.
Fat: 11.57 grams
Saturated fat: 3.08 grams
Dietary fiber: 3.99 grams
Sodium: 158.84 mg
Cholesterol: 7.63 mg