Tomato Pesto Soup
- Number of Servings: 6
Ingredients
3 15 oz. cans diced tomatoes (no salt added)4 tbsp olive oil7 cloves garlic, chopped finely1/2 cup fresh basil leaves, packed4 tbsp parmesan cheese"Vegetable Broth Mix"1/2 tbsp onion powder1/2 tbsp dried parsley1 tsp salt1/4 tsp dried sage1/4 tsp dried thyme1/4 tsp dried cumin powder1/4 tsp dried oregano1/8 tsp dill weedpepper to taste
1) combine fresh basil leaves, parmesan cheese, 2 tbsp of olive oil and 1 clove garlic in a food processor or blender. Set aside. (This is the "pesto" part)
2) heat remaining olive oil in a LARGE saucepan, then add garlic. Saute for about 1 minute, then add tomatoes, "vegetable broth mix" and 6 cups water. Bring to a boil.
3) Add reserved pesto to saucepan and simmer, uncovered, for about 30 minutes, or until slightly thickened.
4) Season to taste and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user SOPHIEBLUE.
2) heat remaining olive oil in a LARGE saucepan, then add garlic. Saute for about 1 minute, then add tomatoes, "vegetable broth mix" and 6 cups water. Bring to a boil.
3) Add reserved pesto to saucepan and simmer, uncovered, for about 30 minutes, or until slightly thickened.
4) Season to taste and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user SOPHIEBLUE.
Nutritional Info Amount Per Serving
- Calories: 147.0
- Total Fat: 10.1 g
- Cholesterol: 2.6 mg
- Sodium: 546.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.8 g
- Protein: 3.5 g
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