7 quart roaster
3/4 cup chopped onion
2 teaspoons minced garlic
1 cup water
4-6 cubes reduced sodium chicken bouillon cubes
1 can (28 ounces) crushed tomatoes in tomato puree
1 can (28 ounces) diced tomatoes in tomato juice
2 teaspoons dried basil (or 2 tablespoons fresh basil, chopped)
1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
1/4 teaspoon ground white pepper
3 cups fat-free half and half
Heat 7 quart roaster over medium-high heat. Sauté onion until clear. Add garlic and sauté 1-2 more minutes. Add water and bouillon cubes. Reduce heat to medium and simmer until bouillon is dissolved. Remove from heat. Cool slightly.
Blend onion mixture until smooth in blender. Hint: Place towel over top of blender before blending in case liquid splashes. Return blended mixture to 7 quart roaster.
Blend crushed tomatoes in blender until smooth. Add to roaster. Blend diced tomatoes until smooth. Add to roaster. Blend basil, oregano and pepper into tomato mixture. Simmer 10-20 minutes.*
Measure 1 1/2 cups fat-free half and half into a 2-cup measuring cup. Gradually stir in 1/4 to 1/2 cup hot tomato mixture into half and half. (This is an important step to prevent curdling.) Gradually blend this mixture into simmering tomatoes. Repeat with remaining half and half. Serve hot.
11 servings, 1 cup each
Nutrition information per serving: 81 calories, 15g carbohydrate, 4g protein, 0.2g fat, 0.0g saturated fat, 0mg cholesterol, 777mg sodium, 2g dietary fiber
Source: Original recipe by Janet Potts, RD, LD
Recipe may be prepared up through Step #3, then frozen in quart containers. I often multiply the recipe by 6 and prepare through step 3 in my 16-quart roaster, then freeze in 3-cup containers. To prepare soup, thaw one container of frozen base, pour into 3- or 4-quart saucepan and heat. Blend in 1 1/2 cups fat-free half and half using the technique in Step 4. Soup base also makes a good pasta sauce.