Chunky Tomato Soup

By Tonya_Speed

NUTRITION per serving: 168 Calories; 4g Fat; 7g Protein; 27g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat. Points: 3

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cups peeled, cubed russet potatoes
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 1 clove garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 1 cup milk
• 1 1/2 teaspoons cornstarch
• 7.25 ounces canned diced tomatoes
• 1/2 cup plus 2 tablespoons low sodium chicken broth
• 1 tablespoon tomato paste
• Salt and pepper, to taste

Preparation

Step 1

Melt the butter in a large saucepan over medium heat; cook the onions until tender. Add potatoes, celery, carrot, garlic and Italian seasoning. Combine milk and cornstarch and add to saucepan. Bring to a boil then add tomatoes, broth and tomato paste. Return to a boil, reduce heat and simmer for 20 minutes; season with salt and pepper.