It may not quite be time for soup in SoCal with the 105 degree days but this one even tastes yummy cold!!! Perfect side for a grilled cheese too and the babes and toddlers will love it too! Besides, who wants that sodium filled soup in a can anyway!?!
Ingredients: 1 Tbsp. olive oil ½ medium onion, chopped 5 medium tomatoes, chopped 1 cup dry white wine 2 cups low-sodium organic chicken broth (or vegetable broth) 1 tsp. lemon pepper (to taste; optional)
Preparation: 1. Heat oil in large saucepan over medium-high heat. 2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft. 3. Add tomatoes; cook, stirring frequently, for 2 to 3 minutes, or until tomatoes are soft. 4. Add wine and broth; bring to a boil. Reduce heat to low and gently boil for 15 minutes. 5. Place soup and lemon pepper (if desired) in a blender or food processor; in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth. 6. Portion into 4 serving bowls. (Fix containers: 1 green, 1/2 red, 1 tsp. per serving) Yield: 4 servings, about 1 cup each