Put Tomatoes Into A Good, Tangy Soup

When the harvest season hands you a windfall of fresh tomatoes, turn the bounty into an intensely flavored Fresh Tomato Basil Soup. Made with a puree of ripe tomatoes, caramelized onions, garlic, basil and white wine, this delicious, low-fat soup has a rich, tangy flavor and a thick, velvety texture.

The soup is thickened with a mixture of flour, butter and olive oil, but the high-fat ingredients are balanced by large quantities of lowfat, high-carbohydrate produce, so the soup derives a mere 19 percent of calories from fat. Each 1-cup serving has just 177 calories and 4 grams of fat.

If you have several different varieties of tomatoes to select from, so much the better, because each will contribute a slightly different flavor and aroma. Sweet, yellow tomatoes, mild red globe tomatoes, juicy beefsteaks or tart Romas are all excellent choices. However, stay away from tiny varieties, such as cherry or yellow pear tomatoes, because they have too much skin and too many seeds in proportion to a small amount of pulp.

If you would prefer a completely vegetarian soup, substitute lowsodium vegetable broth for chicken broth.

Fresh Tomato Basil Soup

1 tablespoon olive oil

1 tablespoon butter

2 large onions, peeled and coarsely chopped (about 4 cups)

5 cloves garlic, peeled and coarsely chopped

1 jalapeno pepper, seeded, stem removed and coarsely chopped (optional)

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground cumin

4-1/2 pounds fresh ripe tomatoes, peeled, seeded and coarsely chopped (about 6-1/2 cups pulp and juice)

1 (14-1/2-ounce) can low-sodium, low-fat chicken broth or low-sodium vegetable broth

1/2 cup dry white wine

5 sun-dried tomato halves (not packed in oil)

1 (12-ounce) can evaporated skimmed milk

1/2 cup chopped fresh basil leaves

In a large kettle, melt the olive oil and butter together over medium-low heat. Add the chopped onions, reduce the heat to low, and saute very slowly for 10 to 12 minutes until the onions are lightly golden. Add the chopped garlic and jalapeno pepper and cool 1 to 2 minutes longer.

In a small dish, combine the flour, salt, sugar and cumin. With a long, sturdy whisk, stir the flour mixture into the onions and garlic. Cook for 1 minute, until the flour starts to stick to bottom of the pan.

Stir in the peeled, seeded tomatoes, chicken or vegetable broth and wine, and increase heat to medium-high. Stir frequently until the mixture comes to a boil and thickens slightly. Add the sun-dried tomato halves, reduce heat to low, cover and simmer for 30 to 35 minutes.

Puree the soup until smooth and thick with a hand-held emulsifier blender, or in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth.

Return the soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until the soup reaches a simmer. Serve hot or warm. Leftover soup can be reheated on high (100 percent power) in a microwave oven.

Yield: 10 (1-cup) servings.

Nutrition information per serving: 177 calories, 4 grams fat (20 percent fat calories), 8 grams protein, 27 grams carbohydrate, 4 milligrams cholesterol, 437 milligrams sodium.

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