Tomato Summer Squash Soup
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.
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INGREDIENTS
Nutrition- 8 1⁄2cups fat-free low-sodium chicken broth
- 1
- 1
- 1
- 4cups yellow squash, minced
- 4
- 1tablespoon dried basil
- 1⁄2
- 2
- 1⁄2teaspoon ground black pepper
- 1cup skim milk
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DIRECTIONS
- 1. Heat 1/2 cup broth in large pot over medium heat.
- 2. Add carrot, onion, celery, and squash.
- 3. Simmer gently for 5 minutes.
- 4. Add garlic and basil.
- 5. Gradually stir in flour and cook for 5 minutes.
- 6. Gradually add remaining broth and tomatoes.
- 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 8. Add black pepper and milk.
- 9. Heat through and serve hot.
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