Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Reduced calorie margarine
1 lg Thin sliced peeled onion
1 Chopped carrot
2 cl Garlic peeled coarsely
Chopped
1 cn (28-oz) peeled Italian plum
Tomatos
3 c Defatted chicken broth
1 sm Boiling potato peeled and
Thin sliced
2 tb Chopped fresh basil leaves
OR
2 ts Dried basil
1/4 ts Nutmeg
Salt to taste
1 c Milk

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 tomatos 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, warn through over very low
heat. Do not boil.

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