Double-tomato soup
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 cup chopped onion (1 medium)3/4 cup shredded carrot1 tablespoon minced garlic1 tablespoon minced shallots1 teaspoon sugar1/4 teaspoon freshly ground black pepper1/8 teaspoon salt10 large basil leaves, divided3 drained sun-dried tomato halves, packed in oil with herbs2 (14.5-ounce) cans organic diced tomatoes, undrained1 (14-ounce) can fat-free, less-sodium chicken broth (or veggie broth)
Heat olive oil in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.
Add sugar, pepper, salt, and 6 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour.
Remove from heat. Place half of soup in blender (or use immersion blender). Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 4 bowls. Garnish each serving with 1 basil leaf.
Serving Size: Makes 4 servings
Add sugar, pepper, salt, and 6 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour.
Remove from heat. Place half of soup in blender (or use immersion blender). Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 4 bowls. Garnish each serving with 1 basil leaf.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 124.7
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 622.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.7 g
- Protein: 3.8 g
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