Tomato Basil Cream Soup
| Nutrition Information | |
| Calories: | 114 |
| Total Fat: | 4g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 322mg |
| Carbohydrates: | 13g |
| Dietary Fiber: | 3g |
| Sugars: | 8g |
| Protein: | 7.5g |
| Vitamin A: | 6000iu (120%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 48mg (4%) |
| Iron: | 2mg (11%) |
1 tablespoon olive oil
3/4 cup chopped onions
2 garlic cloves, minced
15 ounce can diced tomatoes, no-added-salt
15 ounce can stewed tomatoes
1-1/2 cups low-sodium chicken broth
12 oz silken tofu
1 tablespoon fresh chopped basil
1/4 teaspoon black pepper to taste
Heat the oil in a large Dutch oven and sauté the onions and garlic until tender, about 3 minutes.
Add the rest of the ingredients and bring to a boil. Blend with in blender or food processor until smooth.
Sprinkle with fresh chopped basil and fresh lime juice just before serving. This would make a nice chilled soup in the summer time.
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!