8, Serving Size: 3/4 cup
1/2 cup low-fat, low-sodium chicken broth
2 medium leeks (white part only), thinly
1 small rib of celery, diced
2 medium garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
2 pounds large tomatoes
1/4 cup fresh basil, loosely packed
1/2 cup fat-free half-and-half
Dietary Fiber 1g
- In a medium saucepan, stir together
1/2 cup broth, leeks, celery, garlic, salt, and pepper. Bring to
simmer over medium-high heat. Reduce the heat covered and simmered
for 5 minutes, or until the vegetables are tender. Remove from the
heat and let cool.
- Pour the broth mixture into a food
processor or blender. Process for about 1 minute, or until smooth.
Return the mixture to the saucepan. Keep warm over low heat.
- Fill a small saucepan half-full
with cold water. Bring to a boil over high heat. Reduce the heat to
medium high. Put the tomatoes in the saucepan. Simmer for 10 seconds,
or until the peel starts to loosen from the flesh. Let the tomatoes
cool for a few minutes and cut them into quarters.
- In a food processor or blender,
process the tomatoes and the remaining 1/2 cup broth in batches until
smooth. Finally, add the basil.
- Pour the tomato mixture into the
leek mixture. Increase the heat to medium high and bring to a simmer
for 8-10 minutes, or until the flavors have blended, stirring
- Stir in the half-and-half. Cook
over low heat for 1-2 minutes, stirring occasionally. Serve warm.