Wednesday, September 2, 2015

Tomato Basil Soup

Tomato Basil Soup: Savory Sweet and Satisfying

A few years ago I never would of thought about making my own tomato soup, it was always the canned variety that I mixed milk into. But now I would never go back to the canned variety, I love making my own tomato soup. It is easy to do, and tastes a million times better than the canned variety, plus there are different varieties of tomato soup I can make.

Tomato Basil Soup
3 cloves garlic, minced
2 tablespoons of olive oil
28 ounce cans crushed tomatoes
14 ounce can whole tomatoes
2 cups low sodium chicken stock
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 cup heavy cream
3 rounded tablespoons chopped fresh basil

In a medium saucepan add in the olive oil and heat over medium low heat. Add in the garlic and sauté for 1 minute, being careful not to burn the garlic. Raise the heat to medium and add in the crushed tomatoes and whole tomatoes. Using a spoon or potato masher break up the whole tomatoes, leaving some chunks. Add in the chicken stock, pepper and sugar. Bring soup to a simmer and simmer for 10 minutes.

Remove the soup from the heat and add in heavy cream and basil stirring to combine.


Serves: 4
Calories: 224
Total Fat: 12.3g
   Saturated: 4.4g
   Polyunsaturated: 0.9g
   Monounsaturated: 6.6g
   Trans: 0g
Cholesterol: 20.5mg
Sodium: 640.9mg
Potassium: 683.5mg
Total Carbs: 21.9g
   Dietary Fiber: 6.4g
   Sugars: 10.8g
Protein: 5.5g
Vitamin A: 24.7%
Vitamin C: 19.7%
Calcium: 1.9%
Iron: 15.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Everyday Occasions.
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