HOMEMADE FRESH TOMATO SOUP

It is so much healthier to make your own tomato soup. This is especially important if the doctor has told you to lower your sodium (salt) intake. This Diabetic Living recipe (with my personal likes, optional) makes a tasty, healthy soup.

2 lb fresh tomatoes*, cored and seeded
1 1/2 cups coarsely chopped red sweet peppers
1 cup reduced-sodium vegetable or chicken broth
1/4 cup chopped sweet onion
1/4 cup snipped fresh basil
2 tbsp heavy cream (I like fat-free evaporated milk)
1 tbsp honey

In a blender or food processor, working in batches, combine the tomatoes, peppers, broth, onion, and basil; cover and blend until or process until smooth. Transfer mixture to a 12-inch saucepan.

Cook soup over low medium heat 5 minutes or until heated through. Stir in the cream and honey.

*No fresh tomatoes? Substitute 2 cans (14.5-oz each) whole tomatoes. (I prefer no-salt-added)

Yield: 6 servings (1 cup each)
Per serving: 69 calories, 2 g (1 g sat.) fat, 7 mg cholesterol, 105 mg sodium, 11 g carbs (3 g fiber, 8 g sugar), 2 g protein with chicken broth

Personal note: I like to garnish mine with 2 or 3 whole-grain croutons.

Note: The following is a file photo.

file photo