Tomato Basil Soup

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Ingredients:

• 1 medium chopped onion
• 1 Tablespoon olive oil
• 2 crushed garlic cloves (or 1/4 teaspoon garlic powder)
• 1 can (15 1/2 ounce) drained and chopped tomatoes
• 1 pinch ground red pepper
• 1 teaspoon dried basil
• 2/3 cup nonfat dry milk (NDM) + 2 cups water (or substitute 2 cups nonfat milk for the reconstituted NDM)
• salt and pepper to taste

Directions:

1. In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
2. Add garlic and cook 1 minute longer. Add chopped tomatoes.
3. Cook uncovered over medium heat for 10 minutes.
4. Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan.
5. Add red pepper, basil, and reconstitute NDM to the soup. Heat until hot but do not boil. Season to taste with salt and pepper. Serve immediately.

Yields: 4 cups
Serving Size: 1 cup

Nutritional analysis per serving (based on sugar substitute):

120 Calories
4 g Fat
0 mg Cholestoral
210 mg Sodium
18 g Total Carbohydrate
6 g Protein