2 Tbsp. olive oil
2 cups diced onions
1 Tbsp. minced garlic
1/2 tsp. allspice
6 cups fat-free or low-sodium chicken or vegetable broth
2 cans (28 oz. each) peeled plum tomatoes, drained and chopped (save juice to add later if needed)
1 tsp. sugar
Salt and pepper to taste
Heat oil in a heavy pot. Add onions, stirring. Cook until soft, about 10 minutes. Add garlic and cook, stirring, about 3 minutes. Sprinkle allspice over onions and cook 1 minute longer.
Add broth, tomatoes, sugar, salt and pepper. Simmer, partially covered, for 20 minutes. Purée soup in food processor. Return to pot. Adjust seasonings to taste.
Serve hot, or cool in refrigerator overnight. Garnish with dollop of low-fat or fat-free sour cream.
Yield: 8 servings