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Fire-Roasted Tomato Soup

Fire-Roasted Tomato Soup in a white soup cup

Makes 4 (3/4-cup) servings, or 3 cups


1 tsp olive oil

2 Tbsp minced shallot or onion

4 quarter-size slices peeled fresh ginger

1 Tbsp chopped garlic

1 1/2 c (14 1/2-ounce can) diced fire-roasted tomatoes

1 c fat-free chicken or vegetable broth

1/2 c whole milk

Salt and ground black pepper to taste

1 Tbsp chopped fresh chives or scallion


In a 2-quart saucepan, heat the oil over medium heat. Add the shallot or onion and ginger and cook until softened, about 1 minute. Add the garlic and tomatoes to the saucepan. Simmer for about 4 minutes, until the mixture begins to thicken. Add the broth and milk and just bring to a boil. Carefully transfer the soup to a food processor or blender. Process or blend until smooth. Return to the saucepan and serve immediately. Add salt and pepper to taste and garnish with the chives or scallion.

Per serving: 60 calories, 2 g protein, 8 g carbohydrates (5 g sugars), 2 g fat (0 g saturated), 0 mg cholesterol, 2 g fiber, 360 mg sodium

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