Kathleen's Tomato Basil Soup
Serves 6
Ingredients:
|
|
| 1 | tablespoon olive oil |
| 1 | medium sweet onion, chopped |
| 1 | can crushed peeled tomatoes |
| 5 | cups vegetable or chicken stock |
| Salt and freshly ground black pepper | |
| 1/2 | cup loosely packed fresh basil, thinly sliced |
 |
Heat
the olive oil in a large soup pot over medium high heat. Add the onion and
cook, stirring often, until softened, about 10 minutes. Add the tomatoes
and the stock. Bring to a boil and then reduce to a simmer. Cook until soup
is slightly thickened, about 20 minutes. Season with salt and pepper. Stir
in the basil. Place the pot of soup directly in the sink and, using a handheld
immersion blender, blend until smooth. Serve immediately. |
Nutritional analysis per serving: 205 calories, 6 grams fat, 33 grams carbohydrates, 7 grams protein, 2 milligrams cholesterol, 1,530 milligrams sodium, 6 grams dietary fiber, 24 percent of calories from fat.