To help give the soup a creamy texture, the recipe starts out with a roux, which is a combination of fat and flour (traditionally it would be butter, but we use olive oil instead). When the roux is heated, the starch granules in the flour swell to thicken the soup. If you want to reduce the sodium in this recipe (it's a relatively high 870 milligrams per serving), use a low-sodium tomato-vegetable juice and cut the amount of salt by half.
- 1 teaspoon olive oil
- 2 tablespoons flour
- 1½ cups tomato-vegetable juice
- 1 cup evaporated low-fat (2%) milk
- ½ cup chopped fresh basil
- ¾ teaspoon tarragon
- ½ teaspoon salt
- ¼ teaspoon pepper 1 can (15 ounces) crushed tomatoes
- ¼ cup tomato paste
- 2 teaspoons light brown sugar
- 4 teaspoons reduced-fat sour cream
1. In a large nonstick saucepan, heat the oil over medium heat. Add the flour and stir well to coat. Gradually stir in the tomato-vegetable juice and evaporated milk and cook, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes.
2. Stir in the basil, tarragon, salt, and pepper. Reduce the heat to low and stir in the crushed tomatoes, tomato paste, and brown sugar. Cover and simmer for 10 minutes, stirring occasionally, to develop the flavors and thicken the soup.
3. Serve the soup topped with a dollop of the sour cream. Makes 4 servings.
Nutrition per serving: 170 calories, 3g total fat (1g saturated), 8mg cholesterol, 3g dietary fiber, 28g carbohydrate, 8g protein, 870mg sodium.
A good source of: calcium, lycopene, potassium, riboflavin, vitamin B6, vitamin C.