Smoky Tomato Soup (2 Points)

Name: Smoky Tomato Soup (2 Points)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 16 large plum tomatoes, halved; 2 medium onions, unpeeled; 2 large garlic cloves, unpeeled; 1 teaspoon chipotle chile in adobo, pureed canned; 2 teaspoons corn oil; 1 cup zucchini, diced (1/2-inch dice); 1 cup corn kernels, fresh or 1 cup frozen corn; 1/2 teaspoon salt; 1/2 teaspoon granulated sugar; 1 tablespoon fresh cilantro, minced or 1 tablespoon flat leaf parsley

Submitted by lazyme

"From Weight Watchers Slim Ways Mexican. I haven't tried this one yet but it sounds really good."

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

16 large plum tomatoes, halved
2 medium onions, unpeeled
2 large garlic cloves, unpeeled
1 teaspoon chipotle chile in adobo, pureed canned
2 teaspoons corn oil
1 cup zucchini, diced (1/2-inch dice)
1 cup corn kernels, fresh or 1 cup frozen corn
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon granulated sugar
1 tablespoon fresh cilantro, minced or 1 tablespoon flat leaf parsley

directions

Preheat broiler.
Line baking sheet with foil; spray foil with nonstick cooking spray.
Set tomato halves, cut-side down, onions and garlic on prepared baking sheet; broil 4-6 inches from heat, turning as needed, until onions and garlic are browned and tomatoes are blistered and browned.
As they are done, transfer to large bowl; let cool.
Peel onions and garlic; place in food processor or blender.
Add tomatoes and peppers; purée until smooth.
In large nonstick skillet, heat oil; add zucchini.
Cook over medium-high heat, stirring frequently, 5 minutes, until golden brown.
Place medium sieve over skillet with zucchini.
Strain tomato mixture through sieve, pressing with back of wooden spoon; discard solids.
Add corn, salt and sugar to zucchini mixture; bring to a boil.
Reduce heat to low; simmer 10 minutes, until mixture is slightly thickened and flavors are blended.
Stir in cilantro.
Ladle soup evenly into 4 bowls.
EACH SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 5 Vegetables, 1/2 Bread.
PER SERVING: 122 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 318 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 4 g Protein, 30 mg Calcium, 2 points.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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