Tomato Summer Squash Soup - cooking recipe

Ingredients

8 1/2 cups fat-free low-sodium chicken broth
1 medium carrot, minced
1 medium onion, minced
1 stalk celery, minced
4 cups yellow squash, minced
4 garlic cloves, minced
1 tablespoon dried basil
1/2 cup all-purpose flour
2 cups low-sodium tomatoes, chopped with juice
1/2 teaspoon ground black pepper
1 cup skim milk

Preparation

1. Heat 1/2 cup broth in large pot over medium heat.
2. Add carrot, onion, celery, and squash.
3. Simmer gently for 5 minutes.
4. Add garlic and basil.
5. Gradually stir in flour and cook for 5 minutes.
6. Gradually add remaining broth and tomatoes.
7. Bring to a boil, then reduce heat and simmer for 30 minutes.
8. Add black pepper and milk.
9. Heat through and serve hot.