Tomato and Fresh Basil Soup

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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
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Number of Servings: 6


    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


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.

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