FRESH TOMATO SOUP (BASIC RECIPE)

4 Pounds fresh tomatoes, peeled, seeded and coarsely chopped
½ Cup vegetable broth
¼ Cup chopped onion
1 Dash salt, or to taste

In a medium saucepan, combine tomatoes, broth, onion, and salt to taste. Bring to a boil over high heat. Reduce heat to moderate and cook until onion is tender, about 15 minutes.

Variations: Serve it hot or cold; with a splash of balsamic vinegar, a dollop of nonfat sour cream or yogurt, croutons; with fresh herbs such as basil, cilantro, oregano, or parsley; with cooked pasta , white beans and diced zucchini; or with rice and spinach.

Serving size: 1 Cup
Calories: 77.5 (basic recipe)
Fat: 1.2 g
Cholesterol: 0 mg
Carbohydrate: 17.1 g
Protein: 3.1 g
Sodium: 30 mg

TIP: Make a double or triple batch and use for 2 or 3 days with different ingredients.

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