Tomato Basil Soup

I'm a fan of basil, so I use it where I can. This is a new favorite and is pretty easy to throw together...and very tasty when paired with cheese garlic bread and salad or a simple grilled cheese. I'm a fan!

Ingredients:
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 3/4 teaspoon salt
• 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 2 cups fresh basil leaves, thinly sliced
• Basil leaves (optional, for garnish)


Directions:
• Heat oil in a large saucepan over medium heat.
• Add garlic; cook 30 seconds, stirring constantly.
• Stir in the broth, salt, and tomatoes; bring to a boil.
• Reduce heat; simmer 20 minutes.
• Stir in basil.
• Place half of the soup in a blender; process until smooth.
• Pour pureed soup into a bowl, and repeat procedure with remaining soup.
• Garnish with basil leaves, if desired.


And just in case you're interested (this came from Cooking Light):

• Nutritional Information
• Calories: 103 (24% from fat)
• Fat: 2.8g (sat 0.4g,mono 1.7g,poly 0.4g)
• Protein: 5.8g
• Carbohydrate: 15.9g
• Fiber: 4g
• Cholesterol: 0.0mg
• Iron: 2.4mg
• Sodium: 809mg
• Calcium: 129mg

Number Of Servings:4 (1 1/2c) servings