Tomato and Fresh Basil Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 143.3
- Total Fat: 7.0 g
- Cholesterol: 13.8 mg
- Sodium: 834.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.0 g
- Protein: 3.3 g
View full nutritional breakdown of Tomato and Fresh Basil Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 tbs olive oil
1/2 tbs butter, unsalted
2 cloves garlic, chopped
1-1/3 cup onion, chopped
6 roma tomatoes, diced
2 (14.5 oz) cans diced tomatoes
2 cups vegetable broth
1/4 cup white wine
6 pcs sun-dried tomatoes, chopped
2 cups basil leaves, shredded
3/4 cup half-n-half
salt & pepper to taste
Directions
1. Over medium low heat, heat olive oil and butter in a large pot until foaming. Add the onions and cook gently, stirring frequently, until softened (about 5 minutes). Do not allow onions to brown.
2. Stir in the tomatoes and garlic; add broth, white wine and sun dried tomatoes with salt and pepper to taste. Bring to a boil, lower heat, half cover pot and simmer for 30-45 minutes, stiring occasionally to prevent sticking.
3. Pour the soup into a food processor and blend. Return to pot, add basil and adjust seasonings. Let cook 10-15 minutes longer. Add the half-n-half and heat through, stirring. Do not let the soup boil. Serve immediately.
Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user RKLAGER.
2. Stir in the tomatoes and garlic; add broth, white wine and sun dried tomatoes with salt and pepper to taste. Bring to a boil, lower heat, half cover pot and simmer for 30-45 minutes, stiring occasionally to prevent sticking.
3. Pour the soup into a food processor and blend. Return to pot, add basil and adjust seasonings. Let cook 10-15 minutes longer. Add the half-n-half and heat through, stirring. Do not let the soup boil. Serve immediately.
Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user RKLAGER.
