Tomato Pesto Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tomato Pesto Soup calories by ingredient
Introduction
don't let the long ingredient list fool you, this is pretty easy! don't let the long ingredient list fool you, this is pretty easy!Number of Servings: 6
Ingredients
-
3 15 oz. cans diced tomatoes (no salt added)
4 tbsp olive oil
7 cloves garlic, chopped finely
1/2 cup fresh basil leaves, packed
4 tbsp parmesan cheese
"Vegetable Broth Mix"
1/2 tbsp onion powder
1/2 tbsp dried parsley
1 tsp salt
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp dried cumin powder
1/4 tsp dried oregano
1/8 tsp dill weed
pepper to taste
Directions
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.