Prep:20 min.
Cook: 35 min.This recipe serves: 6   
Preparation time: 20 minutes

 

Ingredients

1/2 tablespoon olive oil

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1 large onion, chopped

10 ripe plum tomatoes, halved

salt to taste

freshly ground black pepper

1 bay leaf

1/4 teaspoon dried oregano

3 cups low-sodium chicken broth or vegetable broth

1/4 cup chopped, fresh basil leaves

1/4 cup freshly grated Parmesan cheese

3 tablespoons non-fat sour cream

 

Nutrition Facts

Serving Size about 1 1/2 cups
 

Amount Per Serving
Calories 114

Total Fat 4 g

Saturated Fat 1 g

Protein 6 g

Total Carbohydrate 16 g

Dietary Fiber 4 g

Sodium 271 mg

 

Percent Calories from Fat 28%

Percent Calories from Protein 19%

Percent Calories from Carbohydrate 52%

 

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.

 

2. Add the bay leaf, oregano, and broth and bring to a boil quickly over high heat.

 

3. Lower the heat and simmer until the vegetables are completely tender about 20 minutes.

 

4. Blend the basil, Parmesan cheese, and sour cream together and set aside.

 

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

 

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.