Tomato Soup with Parmesan Cream

Ingredients: (Conversion Chart)

• ½ tablespoon olive oil
• ½ cup finely chopped carrots
• ½ cup finely chopped celery
• 1 large onion, chopped
• 10 ripe plum tomatoes, halved
• salt
• freshly ground black pepper
• ¼ teaspoon dried oregano
• 3 cups low-sodium chicken broth
• ¼ cup freshly grated Parmesan cheese
• 3 tablespoons non-fat sour cream

Directions:

1. Heat olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2. Add oregano and broth and bring to a boil quickly over high heat.
3. Lower heat and simmer until the vegetables are completely soft, about 20 minutes.
4. Blend Parmesan cheese and sour cream together and set aside.
5. Puree the soup in a blender. Strain.
6. Serve the soup in bowls with a dollop of Parmesan cream.

Nutrition Info: