1 teaspoon olive oil
2 tablespoons minced shallot or onion
4 quarter-size slices peeled fresh ginger
1 tablespoon chopped garlic
11/2 cups (14 1/2-ounce can) diced fire-roasted tomatoes
1 cup fat-free chicken or vegetable broth
1/2 cup 1% or fat-free milk
Salt and ground black pepper to taste
1 tablespoon chopped fresh chives or scallion
In a 2-quart saucepan, heat the oil over medium heat. Add the shallot or onion and ginger and cook until softened, about 1 minute.
Add the garlic and tomatoes to the saucepan. Simmer for about 4 minutes, until the mixture begins to thicken. Add the broth and milk and just bring to a boil.
Carefully transfer the soup to a food processor or blender. Process or blend until smooth. Return to the saucepan and serve immediately.
Add salt and pepper to taste and garnish with the chives or scallion.
Makes 4 Servings
Nutritional Info: 60 calories, 2 g protein, 8 g carbs, 0 mg cholesterol, 2 g fiber,
360 mg sodium
1 PointsPlus, 2 Smartpoints