WW Points: 1
3 1/2 pounds ripe tomatoes
1 2/3 cups chicken stock
3 tablespoons sun-dried tomato paste
3 tablespoons balsamic vinegar
3 teaspoons sugar
handful fresh basil leaves
Bring a large pot of water to a boil. Plunge tomatoes into boiling water for 30 seconds and then remove.
Peel skins off the tomatoes. Quarter tomatoes and place them in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and let simmer for 10 minutes. Tomatoes should become pulpy.
Stir in paste, vinegar, sugar, and basil. Season with salt and pepper, then cook, sitrring gently, for 2 minutes.
Puree soup with a blender or food processor, then return to stockpot. Reheat slowly until hot.
Per Serving: 88 Calories; 2g Fat (17.2% calories from fat); 2g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 618mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.