WW Points: 3
1 tablespoon olive oil
1 small onion — finely chopped
2 pounds plum tomatoes — ripened, roughly chopped
1 clove garlic — chopped
3 cups chicken stock
1/2 cup dry white wine
2 tablespoons sun-dried tomato paste
2 tablespoons fresh basil — shredded
2 tablespoons light cream
Heat olive oil in a large pot over medium heat. Add onion and cook until tender. Stir in chopped tomatoes and garlic. Add stock, white wine, and paste. Season with salt and pepper to taste.
Bring soup to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally. Cover the pot with half the lid, and let half the lid hang off while simmering.
Add basil to soup and puree with a blender or food processor. Press soup through a sieve into a new pot. Discard contents of the sieve.
Add cream to the soup and heat through, stirring frequently. Do not bring to a boil. If soup is too thick, add more hot stock. Remove from heat and serve immediately. Garnish with fresh basil leaves.
Per Serving: 159 Calories; 7g Fat (38.9% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 1634mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.