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Curried Tomato Soup

soups & stews

1 medium onion; chopped
--1/2 cup
1 small clov garlic; minced
2 teaspoons olive oil
3/4 teaspoons curry powder
1 1/2 pound tomatoes; halved
--cored and seeded
1 1/2 cup chicken broth
1/2 teaspoon dried fines herbes; crushed
1/4 teaspoon salt
1/8 teaspoon pepper; (up to 1/4)
plain low-fat or yogurt; optional
fresh thyme sprigs; optional
cherry tomatoes; quartered

Cook onion and garlic in hot oil in a saucepan till tender but not brown. Add curry powder; cook and 1 minute more. Add tomatoes, chicken broth, fines herbes, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Cool slightly.

Place half of the mixture at a time in a food processor bowl or blender container; cover and process or blend till smooth. If desired press through a sieve. Serve hot or chilled. If desired, top with yogurt, thyme, and tomatoes.

Makes 6 side-dish servings.

Nutrition facts per serving: 61 cal., 2 g total fat (0 g sat. fat), 0 mg cholesterol, 296 mg sodium, 9 g carbohydrate., 1 g dietary fiber, 3 g pro. Daily Value: 44% vitamin. C.

Food exchanges: 1 1/2 vegetable, 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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