This recipe first appeared in a newspaper years ago; it's age is displayed in the spelling of Provencal. Today I still have the yellowed clipping in my cookbook and I still fix this soup. I do tend to substitute fresh, minced basil or tarragon for the dried spices. I also use baguettes, sliced on the diagonal and fresh grated Parmesan to finish the soup and sprinkle some sliced scallions over the top just before serving.

But, with olive oil to release the lycopenes in the tomatoes, and the low fat content, this is a healthy soup on a couple of levels. Served with warm crusty baguettes and a tossed salad, it makes a great autumn dinner.

Light Tomato Soup Provencale

1 lg onion, sliced thin
1 carrot sliced thin
1 or 2 tender ribs celery, with leaves, sliced thin
4 T olive oil, divided
1 cup drained, canned, peeled tomatoes
2 or 3 cloves garlic, minced
Generous pinch basil or tarragon
½ tsp fennel seeds, crushed
4 cups beef bouillon
4 (or more) slices toasted French bread
Grated Parmesan Cheese

Peel and cut the onion in quarters lengthwise. Slice it and the carrot and celery fine. Heat 3 T of olive oil in a 2 ½ or 3 quart pot; add these vegetables, cover and cook over low heat until softened but not browned.

Add the tomatoes, coarsely chopped, the garlic, herbs and fennel and cook for a few minutes, stirring. Pour in the bouillon and simmer for about 20 minutes to blend the flavors well. Taste and correct the seasonings as needed.

Sprinkle the slices of French bread with the remaining olive oil and some Parmesan cheese. Toast under the broiler. Place a slice in each bowl and ladle soup over it. Serves four.

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