Rosy Tomato Soup

Adapted from FRESH START, by Julee Rosso (Crown Trade Paperbacks, 1996) – CSPI Nutrition Action Health Newsletter

Ingredients

 

 

  cups low-sodium vegetable broth

1 onion, coarsely chopped (about ¾ cup)

2Tbs. finely minced garlic

1 28-ounce can tomatoes, crushed with a fork, juice reserved

5 Tbs. orange juice

1 Tbs. finely minced orange zest

¼ tsp. cinnamon

½ tsp. grated nutmeg

¼ tsp. ground ginger

½ tsp. salt

½ tsp. pepper

¼ cup finely minced fresh mint

 

In a medium stockpot, heat the broth over medium heat and sauté the onion and garlic for 10 minutes, until tender. Add the rest of the ingredients except the mint. Bring to a boil over high heat, reduce the heat to medium-high and simmer, partially covered, for about 30 minutes, until the flavors are well-blended. Cool slightly. Purse, using a hand blender or food processor fitted with the metal blade. Reheat, garnish with the mint, and serve immediately. Serves 4.

 

PER SERVING (1 cup)

Calories: 90 

Total Fat: 1 gram

Saturated Fat: 0 grams     

Fiber: 3 grams

Sodium: 410 mg

Cholesterol: 0 mg

Carbohydrates: 20 grams  

Protein: 3 grams