Curried Tomato Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, peeled and finely chopped
• 3 tablespoons curry powder
• 1 tablespoon sweet paprika
• 1 ¾ cups plum tomato sauce (see Micro-Tip)
• 2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• ¼ cup lowfat yogurt, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    158 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 6 grams protein; 19 milligrams cholesterol; 1858 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
2. Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
3. Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
4. Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

• Chart: “Micro-Tip: Plum Tomato Soup” lists ingredients and microwave cooking instructions for different amounts of tomato soup

16 minutes