Recipe - Fresh Tomato Basil Soup

1 tablespoon Olive oil
1 tablespoon Butter
2 lg Onions; peeled and coarsely
chopped, (about 4 cups)
5 Cloves garlic; peeled and
coarsely chopped
1 Jalapeno pepper; seeded,
stem removed and coarsely
chopped, (optional)
2 tablespoon Allpurpose flour
1 teaspoon Salt
1 teaspoon Sugar
One half teaspoon Ground cumin
4 One half pound Fresh ripe tomatoes; peeled,
seeded and coarsely
chopped, (about 6 One half cups
pulp and juice)
1 cn (14 One half ounces) lowsodium;
lowfat chicken broth or
lowsodium vegetable broth
One half cup Dry; white wine
5 Sundried tomato halves;
(not packed in oil)
1 cn (12 ounces) evaporated
skimmed milk
One half cup Chopped fresh basil leaves

In a large kettle, melt the olive oil and butter together over mediumlow
heat. Add chopped onions, reduce heat to low, and saute very slowly for 10
to 12 minutes until onions are lightly golden. Add chopped garlic and
jalapeno pepper and cook one to two minutes longer.

In a small dish, combine flour, salt, sugar and cumin. With a long, sturdy
whisk, stir flour mixture into the onions and garlic. Cook for one minute,
until the flour starts to stick to bottom of the pan. Stir in peeled,
seeded tomatoes, chicken or vegetable broth and wine, and increase heat to
mediumhigh. Stir frequently until mixture comes to a boil and thickens
slightly. Add the sundried tomato halves, reduce heat to low, cover and
simmer for 35 minutes.

Puree soup in batches in a blender or food processor, stirring well after
each batch. The soup should be thick and smooth. Return soup to the kettle
and stir in the evaporated skim milk and basil. Heat on low until soup
reaches a simmer. Serve hot or warm. Makes 10 servings.

Nutrtional data per serving: Calories, 177; protein, 8 grams;
carbohydrates, 27 grams; fat, 4 grams; cholesterol, 4 milligrams; sodium,
437 milligrams.

Posted to MMRecipes Digest by "Kathleen Weber" kmweber@ibm.net on Mar
21, 98