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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 analysis per serving (4 servings)
17 grams carbs; 20 milligrams cholesterol; 160 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 5 grams fiber; 696 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place butter in a 2 ½-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.
- Step 2
Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
- Step 3
Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
- Step 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
Private Notes