Creamy Tomato Basil Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.6
- Total Fat: 9.0 g
- Cholesterol: 13.4 mg
- Sodium: 281.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.0 g
- Protein: 5.2 g
View full nutritional breakdown of Creamy Tomato Basil Vegetable Soup calories by ingredient
Number of Servings: 8
Ingredients
-
1 chopped onion
1 T chopped garlic
2 cans of crushed tomatoes (28 oz)
3 T olive oil
2 chopped carrots
1.5 cups frozen green beans
1 cup frozen corn
2 cups chicken broth
1 can evaporated milk (2%)
Salt & pepper to taste
Directions
In a large saucepan sautee garlic (I used 1 heaping tablespoon of chopped) and onion (also chopped) for 3-5 minutes until golden brown.
Mix in basil, and a generous pour of some of the chicken broth. Also add in chopped carrots. Bring to a boil.
Add in 2 cans of crushed tomatoes and the rest of the chicken broth. Bring to a boil.
Stir in condensed milk. Add frozen green beans, corn.
Bring to a boil then reduce heat and simmer or 10 minutes or until heated to desired temp.
Serving Size: makes 8-10 large bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user LEGALB.
Mix in basil, and a generous pour of some of the chicken broth. Also add in chopped carrots. Bring to a boil.
Add in 2 cans of crushed tomatoes and the rest of the chicken broth. Bring to a boil.
Stir in condensed milk. Add frozen green beans, corn.
Bring to a boil then reduce heat and simmer or 10 minutes or until heated to desired temp.
Serving Size: makes 8-10 large bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user LEGALB.