Tomato Basil Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup onion; chopped5 cloves garlic, smashed2 - 3 tbsp olive oil5 large tomatoes, chopped2 cups cooked white beans 1 teaspoon cayenne pepper1 teaspoon curry powder2 teaspoons brown sugar2 cups chicken broth2 Tablespoons balsamic vinegar1 cup 1% milk15 leaves chopped fresh basil (Approximately, I used a whole container of those small herb clam shells you can buy)salt and pepper; to taste
Saute the onion and garlic in the olive oil in a large saucepan until tender.
Add the tomatoes, beans, cayenne, curry, brown sugar, and stock. Bring to a boil and then simmer for 5 minutes.
Remove from heat and use an immersion blender to blend until smooth.
Stir in the vinegar, cream or milk, basil, salt and pepper.
Ladle into soup bowls. Serve immediately and enjoy!
Serving Size: Approx 2 cups
Add the tomatoes, beans, cayenne, curry, brown sugar, and stock. Bring to a boil and then simmer for 5 minutes.
Remove from heat and use an immersion blender to blend until smooth.
Stir in the vinegar, cream or milk, basil, salt and pepper.
Ladle into soup bowls. Serve immediately and enjoy!
Serving Size: Approx 2 cups
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 8.2 g
- Cholesterol: 3.7 mg
- Sodium: 746.0 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 6.7 g
- Protein: 9.9 g
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