1 1/2 tablespoons Extra Virgin olive oil
1 clove garlic, minced
1 slice small sweet onion, chopped
5 large Roma (plum) tomatoes
1 (14 ounce) can chicken broth (you may add a little more)
1/4 carrot (cut 1/8” X 1/8” X 2”)
1/2 stalk of celery (trim each end/remove all ribs/cut crosswise into 3/8” pieces)
1 teaspoon fresh parsley
1 teaspoon dried basil
1/4 cup shredded nonfat mozzarella cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1 (14 ounce) can vegetable broth (replaces chicken broth)
1/4 small zucchini, (quartered, replaces 1 Roma Tomato)
1 tablespoon chopped fresh red chile pepper (replaces dried basil)
1 tablespoon dried tarragon (replaces dried basil)
2 teaspoons dried dill weed (replaces dried basil)
1. Heat the oil in a skillet over medium heat. Cook garlic, onion, carrot, and celery in the skillet until the garlic and onion are lightly browned. Remove from heat, and set aside.
2. Place the Roma tomatoes into boiling water long enough to loosen the skin. Remove the skin, and all seeds and discard. Cut the tomatoes into bite sized pieces.
3. In a stockpot, mix the tomato pieces, dried basil, and chicken broth. Season with salt, and pepper. Bring to a boil, reduce heat to simmer, cover, and cook 45 minutes (in the last 10 minutes add 1/2 the carrot, 1/2 the celery, all the garlic, onion, and parsley).
4. Serve in a white soup bowl (so you can see the clear color of the broth). Just before serving, arrange the remaining carrot slices, celery, on top of the mozzarella cheese as a garnish in the center of each bowl.