In a 3 qt saucepan over medium-low heat, saute the shallots and garlic in the oil for 5 minutes, or until tender. Stir in the flour and mix well.
Add the tomatoes, broth, basil and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Take off heat and allow to cool slightly before moving to the next step. Once soup is cooled off and almost at a warm temperature, start to puree some of it. Working in small batches, process in a blender until most of the soup is smooth. (I usually puree about 3/4 of the soup and leave the other 1/4 alone to leave some texture). Once all soup is returned back to the pan, whisk in sour cream; heat again very briefly, but do not allow to boil. Ladle into individual bowls and sprinkle with fresh parsley.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol -2.5mg||-1 %|
|Sodium 154.6mg||5 %|
|Potassium 670.3mg||18 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8.1g|
|Protein 3.2g||5 %|
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Calories per serving: 66
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