Tomato Summer Squash Soup

Submitted by Chef Zephyr

"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."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 12

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.