Tomato Soup with Basil & Cilantro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tablespoon butter1 tablespoon extra virgin olive oil3 large carrots, peeled and diced1 medium red onion, diced1 garlic clove, grated2 tablespoons tomato paste3-28 oz (10 cups) organic tomatoes4 cups chicken or vegetable broth2 tblsp finely minced cilantro or parsley1/2 cup half and half cream2 tablespoons chopped fresh basil (more for garnish)Sea Salt and freshly ground black pepper
In a large pot, place butter and olive oil over med-high heat. Add carrots, garlic and onions - stir and cook for 5 minutes. Add tomato paste and cook, stirring another 2-3 min. Add canned tomatoes, chicken broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover pot and simmer for 15 minutes. Use an immersion blender to puree the soup, still leaving some texture. Add the cream, basil, salt and pepper, and simmer for an additional 5 min.
Serving Size: 10-2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LADYDI09.
Serving Size: 10-2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LADYDI09.
Nutritional Info Amount Per Serving
- Calories: 103.3
- Total Fat: 4.0 g
- Cholesterol: 7.9 mg
- Sodium: 883.1 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
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