Ingredients

1 tbsp butter

1 medium onion

1 cup chopped carrots

1 celery stalk

3 cloves garlic

30 oz fresh plum tomatoes, peeled

32 oz fat free chicken broth, canned or homemade

3 sprigs parsley

10 basil leaves

2 bay leaves

2 tbsp reduced fat sour cream

Parmigiano Reggiano for serving (optional)

Preparation

  1. Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
  2. Using a string or rubber band, tie herbs together and drop into the soup. This will make it easier to remove later. Add salt and pepper, reduce heat to low and simmer covered for 30 minutes.
  3. Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in blender so it doesn’t explode on you.)
  4. Ladle into bowls and top with freshly grated cheese and fresh basil.