My husband and I were never too fond of tomato soup, but we were hooked once we gave this recipe a chance. I make a batch every week now!
—CHRIS NELSON ALLIANCE, OH
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons butter
1 garlic clove, minced
3 tablespoons all-purpose flour
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 cups chopped seeded peeled plum tomatoes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1. In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Remove vegetables with a slotted spoon and set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.
PER SERVING 95 cal., 5 g fat (3 g sat. fat), 12 mg chol., 506 mg sodium, 11 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 2 vegetable, 1 1/2 fat.