Roasted Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbs extra-virgin olive oil1 medium sweet onion, diced2 cloves garlic, minced1/2 cup white or blush wine3 (15 ounce) cans Hunts roasted diced tomatoes1 cup low sodium chicken broth1/4 cup or 6 tbs chopped fresh basilsalt to taste3/4 cup Half and Half cream
Add olive oil to a medium pot, then heat onions in until translucent. Add remaining ingredients except for Half and Half. Bring to a boil, then simmer for 5 minutes.
Remove soup from heat, then use an immersion blender to puree the soup to taste (I like mine chunkier). If you use a blender, take care to ONLY fill halfway, then cover lid with a dishtowel and turn on low settings to begin.
Adjust salt and pepper to taste, add Half and Half, then heat through. Serve hot, garnished with whole basil leaves.
Pair with crusty, whole grained bread.
Serving Size: Makes 10 half cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DADTEU.
Remove soup from heat, then use an immersion blender to puree the soup to taste (I like mine chunkier). If you use a blender, take care to ONLY fill halfway, then cover lid with a dishtowel and turn on low settings to begin.
Adjust salt and pepper to taste, add Half and Half, then heat through. Serve hot, garnished with whole basil leaves.
Pair with crusty, whole grained bread.
Serving Size: Makes 10 half cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DADTEU.
Nutritional Info Amount Per Serving
- Calories: 85.1
- Total Fat: 4.9 g
- Cholesterol: 6.7 mg
- Sodium: 379.8 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.0 g
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