Recipe: Creamy Winter Tomato Soup (blender or food processor)

CREAMY WINTER TOMATO SOUP

1 tablespoon olive oil
1 small onion, peelod and finely chopped
3 medium cloves garlic, peeled and minced
1 (28-ounce) can peeled and diced tomatoes, undrained
1 (8 3/4-ounce) can garbanzo beans, undrained
1 1/2 cups low-sodium chicken broth
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
2 1/2 teaspoons sugar
1 small piece Parmesan cheese rind (optional)
3 plum tomatoes, peeled, seeded and coarsely chopped
Freshly ground black pepper (to taste)

In a medium-sized pan heat the olive oil over medium heat until hot Add the onion and garlic; saute 5 minutes.

Stir in the undrained tomatoes and garbanzo beans, chicken broth, rosemary, oregano, basil, sugar and Parmesan rind. Bring to a boil, reduce the heat and simmer 30 minutes.

Remove the cheese rind. With a slotted spoon put the vegetables in small batches into a food processor or blender; puree until very smooth.

Stir the puree back into the liquid with the plum tomatoes. Heat through on medium-low heat Adjust seasonings with freshly ground black pepper.

Makes 4 servings
Source: The Wellness Lowfat Cookbook by the University of California at Berkeley