Dilly Tomato Soup


Prep/Total Time: 20 minutes

1/2 small 1 small Onion, thinly sliced
1/8 teaspoon 1/4 teaspoon Minced garlic
1 1/2 teaspoons 1 Tablespoon Canola oil
1/2 teaspoon 1 teaspoon Butter
1 medium 2 medium Tomatoes, sliced
1/2 teaspoon 1 teaspoon Sugar
1/8 teaspoon 1/4 teaspoon Salt
Smidgeon Dash Pepper
2 Tbl. + 2 tsp. 1/3 cup Tomato paste
1 Tablespoon 2 Tablespoons All-purpose flour
1/2 cup + 1 Tbl. 1 1/4 cups Cold water, divided
2 Tbl. + 2 tsp. 1/3 cup Fat-free half-and-half
1/2 to 1 tsp. 1 to 2 tsp. Minced fresh dill
Foley mill

In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste. Combine flour and 1/4 cup water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.

Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon (or use Foley mill) to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil).

Yield: 1 or 2 servings

Nutritional Analysis: One serving: 1 cup equals 224 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein.

Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch
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