Serves:

Ingredients:

2 tb Reduced calorie
Salt to taste
1/4 ts Nutmeg
basil
leaves or 2 ts dried
2 tb Chopped fresh basil
thin sliced
1 sm Boiling potato peeled and
3 c Defatted chicken broth
tomatoes
1 cn (28-oz) peeled italian plum
chopped
2 ea Clove garlic peeled coarsely
1 ea Chopped carrot
1 lg Thin sliced peeled onion
margarine
1 c Milk

Method:

Melt margarine in a soup pot over low heat.
Add onion,c arot and garlic.
Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted.
Crush tomatoes in their liquid and add to the pot along with chicken broth, potato, basil, nutmeg and salt.
Cook, covered, over low heat for 40 minutes, stirring occasionally.
Let cool to room temperature.
Puree in a blender, in small batches, adding a bit of milk to each batch.
Return to soup pot and adjust seasonings.
Before serving, warm through over very low heat.
Do not boil.