MUSHROOM TOMATO-BASIL SOUP

Mushroom Tomato-Basil Soup image

"My husband and I have never been fond of tomato soup, but we think this one is out of this world," says Chris Nelson from Alliance, Ohio. "Since a friend gave me the recipe a while back, I've made a batch every week. It's good as an appetizer or paired with a sandwich or salad at lunchtime."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons butter
1 garlic clove, minced
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups chopped seeded peeled plum tomatoes
2 tablespoons minced fresh basil or2 teaspoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Remove vegetables with a slotted spoon and set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 506mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges