Tomato Basil Soup

• 1 cup chopped celery
• 3/4 cup chopped carrot
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 TBSP olive oil
• 2 cups tomato juice
• 1 1/4 cups reduced-sodium chicken broth
• 1 (14 1/2 oz) can Italian-style stewed tomatoes
• 1/2 (6 oz) can tomato paste (1/3 cup)
• 1 TSP dried thyme, crushed
• dash cayenne pepper
• 3/4 cup Milk, Half-and-Half, or reduced-sodium chicken broth
• 1 TBSP sugar
• 1/4 cup snipped fresh basil
• dairy sour cream (optional)
• snipped fresh basil (optional)

In a large covered saucepan cook celery, carrot, onion, and garlic in hot oil over medium-low heat 15 minutes or until tender, stirring occasionally. Add tomato juice, 1 1/4 cups broth, undrained stewed tomatoes, tomato paste, thyme, and cayenne. Bring to boiling, reduce heat and simmer, uncovered, 30 minutes. Cool slightly

Place half of the soup in a food processor. Cover and process until smooth. Repeat with remaining soup. Stir about 1 cup of the tomato mixture into the milk or half-and-half, if using (this helps prevent curdling). Return all of the soup to the pan. Stir in 3/4 cup chicken broth (if using instead of milk or cream) and sugar; heat through. Stir in basil. Top each serving with sour cream and snipped basil, if desired.

Makes 6-8 servings.

**If using milk or half-and-half, soup may look slightly curdled.

Nutrition info per serving: 106 cal., 3 g fat (2 g sat. fat), 2 mg chol., 632 mg sodium, 17 g carbo., 2 g fiber, 4 g pro.

Reference: February 2008 Country Home & Gardens Magazine