Fire-Roasted Tomato Soup

America’s all-time favorite comfort soup is jazzed up with the addition of flavorful fire-roasted tomatoes and aromatic, spicy ginger. Tomatoes—especially when cooked—are full of cancer-fighting lycopene, and ginger is thought to aid in digestion.

Recipe:
1 teaspoon olive oil
2 tablespoons minced shallot or onion
4 quarter-size slices peeled fresh ginger
1 tablespoon chopped garlic
1-½ cups (14 ½ -ounce can) diced fire-roasted tomatoes
1 cup fat-free chicken or vegetable broth
½ cup 1% or fat-free milk
Salt and ground black pepper to taste
1 tablespoon chopped fresh chives or scallion

In a 2-quart saucepan, heat the oil over medium heat. Add the shallot or onion and ginger and cook until softened, about 1 minute. Add the garlic and tomatoes to the saucepan. Simmer for about 4 minutes, until the mixture begins to thicken. Add the broth and milk and just bring to a boil. Carefully transfer the soup to a food processor or blender. Process or blend until smooth. Return to the saucepan and serve immediately. Add salt and pepper to taste and garnish with the chives or scallion.

Makes 4 (3/4-cup) servings, or 3 cups
Per serving: 60 calories, 2 g protein, 8 g carbohydrates (5 g sugars), 2 g fat (0 g saturated), 0 mg cholesterol, 2 g fiber, 360 mg sodium