Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c onion; chopped 5 cloves garlic, smashed 2 - 3 tbsp olive oil 3 cn whole tomatoes; 28-ounces -ea. 2 c organic vegetable stock (or chicken stock) 2 ts balsamic vinegar 1 c milk (2%) or whipping cream (nutritional info is for cream) 1/2 c chopped fresh basil 1 salt and pepper; to taste
Saute the onion and garlic in the olive oil in a large saucepan
until the vegetables are tender.
Add the tomatoes and stock. Bring to a boil remove from heat.
Pour into a blender container (you may have to do this in sections - it's a lot of soup). Process until the mixture is pureed.
Stir in the vinegar, cream or milk, basil, salt and pepper.
Ladle into soup bowls. Serve immediately.
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(for TMJ) This soup is great for dipping bread in - it will soften into almost a mush - if you don't mind the texture.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
until the vegetables are tender.
Add the tomatoes and stock. Bring to a boil remove from heat.
Pour into a blender container (you may have to do this in sections - it's a lot of soup). Process until the mixture is pureed.
Stir in the vinegar, cream or milk, basil, salt and pepper.
Ladle into soup bowls. Serve immediately.
----
(for TMJ) This soup is great for dipping bread in - it will soften into almost a mush - if you don't mind the texture.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 104.2
- Total Fat: 6.2 g
- Cholesterol: 13.6 mg
- Sodium: 182.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.4 g
- Protein: 2.4 g
Member Reviews
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PENNYD
I made this for supper. I scaled it down to four servings. I also entered it in my Mastercook program and used 1% milk. I got 86 calories per serving and 410 mg sodium per serving. It was very good as is but I did add a little sugar to the leftovers (amounting to 1/2 teaspoon per four servings). - 5/16/09