Dilly Tomato Soup

SUBMITTED BY: Patty Kile

"'This soup is particularly good to take along for lunch with a sandwich or a salad,' suggest Patty Kile of Greentown, Pennsylvania. 'It is also just fine served cold. Most often, I make the recipe ahead and keep it in the fridge.'"

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 small onion, thinly sliced
1/4 teaspoon minced garlic
1 tablespoon canola oil
1 teaspoon butter
2 medium tomatoes, sliced
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1/3 cup tomato paste
2 tablespoons all-purpose flour
1 1/4 cups cold water, divided
1/3 cup fat-free half-and-half
1 teaspoon minced fresh dill

DIRECTIONS

In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste. Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.
Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil).

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 224 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.