Tomato-Basil Soup

Ingredients:

• 2 all-purpose potatoes, scrubbed and cut into 1/2-inch dice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup packaged matchstick-cut carrots
• 6 cups reduced-sodium chicken broth
• 2 zucchini, quartered lengthwise and sliced
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1/2 tsp. freshly ground black pepper
• 1/4 cup lightly packed torn fresh basil
• 1/4 cup shredded fat-free Swiss cheese

Makes 4 Servings ( 1 3/4 cups per serving)

 

Combine the potatoes, onions, garlic, carrots, and broth in a large saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, about 5 minutes. Stir in the zucchini, tomatoes, green beans, peas, and pepper; cook until the vegetables are tender, about 10 minutes longer. Remove from the heat; stir in the basil and sprinkle with the Swiss cheese.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Tomato soup is a wonderful comfort food when it's done right. This tomato soup is packed with vegetables and is flavorful too. I added minced garlic to this soup because garlic always makes everything taste better. I also recommend pureeing the vegetables in a food processor or blender to make this soup creamier and to give this soup a thick and flavorful texture. You can make this soup any night of the week and it can be enjoyed throughout the week during the cold winter months. It's perfect for lunch or dinner and you'll enjoy it again and again.