Low Fat, Fresh Tomato and Basil Soup
A tasty aioli is first made for this soup with garlic, basil and low-fat mayo. This healthy soup recipe is a great way to use up tomatoes from the farmer's market or your garden.
Preparation Time20 min
Cooking Time25 min
Ingredients
- 2 garlic cloves, peeled
- 1/3 cup fresh basil leaves, coarsely chopped
- 1 teaspoon lemon juice
- 1/4 cup low calorie mayonnaise
- 1 tablespoon olive oil
- 1 cup onions, sliced
- 1 stalk celery, with leaves, thinly sliced diagonally
- 1 sprig basil
- 3 tomatoes, peeled, halved
- 2 cup chicken stock
Instructions
- With processor running, drop garlic through feed tube; chop finely.
- Add basil and lemon juice; chop finely.
- Add mayonnaise; blend. (Can be made 1 day ahead. Cover and refrigerate.)
- Heat oil in heavy large saucepan over low heat. Add onion, celery, garlic and basil.
- Cover and cook until vegetables are very tender, stirring frequently, about 25 minutes.
- Meanwhile, place large strainer over bowl. Working over strainer, squeeze seeds and juice from tomatoes.
- Chop tomatoes and add to vegetables in saucepan.
- Using rubber spatula, press on tomato seeds and pulp in strainer to extract as much juice as possible.
- Add strained juice to saucepan. Add chicken stock to saucepan; bring to simmer over medium-low heat. Discard basil sprig. Ladle soup into bowls. Drizzle with aioli.