Tomato Rice Soup with Dill

Yields: Approx 9 (1-cup) servings | 1 point per serving

My rating:

You can't go wrong with 1-point, fat-free soup! I've only prepared this hot; however, it can be served hot or cold. Enjoy!

Ingredients:

4 cups fat-free vegetable or chicken broth
2 bouillon cubes (vegetable or chicken)
4 cloves garlic, peeled
2 onions, peeled and chopped
4 (14-oz) cans peeled and diced tomatoes
1 tsp dried dill weed
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
1/2 cup long-grain rice
fresh dill, to garnish (optional)

Directions:

Spray soup kettle with cooking spray. Saute onion and garlic in cooking spray + 1/4 cup of the broth until tender. Add more broth as needed. After onions are soft, stir in remaining broth, bouillon cubes, tomatoes, dill weed, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes.

Prepare 1/2 cup rice as directed on box. This should yield 1.5 cups cooked rice. Set aside.

Remove soup from heat and discard bay leaf. Use a food processor or blender to puree the soup in batches until smooth. Return to kettle and add rice. Serve immediately, or chill and serve cold.

Yields about 9 (1-cup) servings.

Nutritional Info: (per serving) 92.2 calories, 0 g. fat, 3.1 g. fiber

Original Source: allrecipes.com (I made this version more WW-friendly)
Photo Credit: Jaime Jeroszko (me!)