|
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.
Print-friendly
view
|
