Tomato Soup

5 Cups + 1 Cup Chicken Fat Free Broth
1 (28 oz.) Can Ground Peeled Tomatoes
1 Medium Sweet Onion, Chopped
1 Tablespoon Cornstarch
1/2 teaspoon Dried Basil
Salt and Freshly Ground Black Pepper

Heat 1 cup of broth in a large soup pot over medium high heat. Add the onion and cook, stirring often until softened, about 10 minutes. Add the tomatoes and 5 cups of chicken broth. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Add cornstarch. Stir in basil. Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Put back onto the stove and continue cooking for another 5-10 minutes. This soup isn't a thick soup, but it's very good! If you don't have a stick blender, simply place the mixture into a blender and puree until smooth. 

Serves: 4 (2 Cups Each)
Per Serving: 78 Calories; trace Fat (3.1% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1138mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 0 Fat. WWP: 1 (www.AimeesAdventures.com)