Fresh Tomato SoupServes: 3 | Serving Size: 1 cupIngredients:

• 6 ripe red tomatoes
• 1 cup vegetable broth
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped celery

Directions:

1. Core, halve, and deseed the tomatoes, placing them skin side up on a baking sheet. Roast for 15 minutes under the broiler.
2. Sauté the onions and celery in olive oil in a large saucepan until transparent, then cover.
3. Add tomatoes and broth to the saucepan. Bring to a boil, then simmer for 10 minutes.
4. Pour the mixture into a blender and purée. Reheat on the stove and serve hot.

Nutrition Information:

• Serves 3. Each 1 cup serving has 93 calories, 4g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 44mg sodium, 13g carbohydrate, 3g fiber, 8g sugars, and4g protein.

Chef’s Tips:

1. Serve with this soup with chopped fresh basil and oregano and plain nonfat Greek yogurt.
2. When pureeing hot foods in a blender, be sure to keep the batches small. Too large a batch can blow the top right off the blender, acting as a safety hazard as well as a destructive force in the kitchen.
3. Choose a low-sodium vegetable broth for better flavor and health impact.
4. Make sure the tomatoes you use are heavy and firm-skinned, with no soft spots or bruises.