Title: Golden Tomato Soup
Categories: Soup Vegetable Rice
Yield: 8 Servings
| 4 | ts | REDUCED CAL. MARGARINE |
| 1 | c | CHOPPED ONION |
| 1 | ts | GARLIC POWDER |
| 1/2 | c | CHOPPED CARROTS |
| 1/4 | c | CHOPPED CELERY |
| 8 | | TOMATOES, BLANCHED, SKINNED |
| 6 | c | CHICKEN BROTH |
| 1 | oz | UNCOOKED RICE |
| 2 | tb | TOMATO PASTE |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 1/2 | tb | BLACK PEPPER |
| 1/2 | ts | THYME |
| 5 | | DROPS, RED PEPPER SAUCE |
PEEL, SEED AND CHOP TOMATOES INTO SMALL PIECES. 1. IN A LARGE DUTCH OVEN,
MELT MARGARINE OVER MEDIUM HIGH HEAT. ADD ONION AND GARLIC. SAUTE FOR 7
MINUTES, STIR IN TOMATOES, BROTH, RICE, TOMATO PASTE, WORCESTERSHIRE SAUCE,
THYME AND BLACK PEPPER. STIR FREQEUNTLY. 2. REMOVE SOUP FROM HEAT AND LET
COOL 10 MINUTES. IN A BLENDER, BLEND SOUP IN SMALL BATCHES UNTIL SMOOTH.
RETURN TO DUTCH OVEN AND SIMMER FOR 3 TO 5 MINUTES. PER SERVING: 2 1/2 VEG
EX., 1/4 FAT EX., 40 OP CAL PER SERVING: 86 CALORIES, 4 g PRO, 3 g FAT, 14
g CARB, 847 mg SODIUM