Originally from Healthy Choices
Combine shallots, garlic and oil in 2-quart saucepan. Cook over medium heat
for 3 to 3 1/2 minutes, or until tender, stirring frequently. Add canned
tomatoes, water, basil, bouillon, sugar, pepper and Tobasco sauce. Cook for
5 1/2 to 8 minutes, or until mixture is hot and flavors are blended, stirring
occasionally. Remove from heat.
Combine half of tomato mixture, 2 Roma tomatoes and 1/2 cup milk in food
processor or blender. Process until smooth. Set purée aside. Repeat with
remaining ingredients. Return puree to saucepan. Cook over medium heat for 8
to 10 minutes, or until soup is hot, stirring occasionally.
Spoon into serving dishes. Top each serving with crostini, if desired.
To make crostini, arrange 6 slices of toasted Italian bread on baking sheet.
Brush slices evenly with 1 tablespoon olive oil. Top each with 2 thin slices
fresh Roma tomato, 1 small fresh basil leaf and 1 tablespoon shredded fresh
Parmesan cheese. Broil 5 inches from heat for 4 to 5 minutes, or until golden brown.
66 calories per cup
From the Dinner Co-op