Basil Tomato Soup Recipe
Fresh basil perks up the flavor in this creamy from-scratch tomato soup. "My aunt gave me this recipe years ago, and it's been one of my favorites ever since," says Sarah Travis of Edina, Minnesota.
This recipe is:
Healthy
Diabetic Friendly
Prep: 20 min.
Cook: 20 min.
Yield: 2 Servings
Ingredients
1 medium onion, chopped
1 medium carrot, shredded
1-1/2 teaspoons butter
4 medium tomatoes, peeled, seeded and quartered
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup loosely packed fresh basil leaves
1 cup reduced-sodium chicken broth or vegetable broth
Directions
In a small saucepan, saute onion and carrot in butter until tender. Stir in the tomatoes, sugar, salt and pepper. Reduce heat; cover and cook for 10 minutes or until tomatoes are softened. Cool slightly.
Transfer to a blender; add basil. Cover and process until smooth. Return to the pan; stir in broth and heat through. Yield: 2 servings.
Nutritional Facts 1 cup equals 141 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 673 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.
Originally published as Basil Tomato Soup in Light & Tasty June/July 2007, p35
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