Best Basil Potato Soup Recipes

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BEEF, POTATO & BASIL PESTO SOUP



Beef, Potato & Basil Pesto Soup image

I love pesto & potatoes so I have to put this one in my recipes to try when I have time. Serves 1.

Provided by Sonya01

Categories     Stocks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 leek, pale section only, thinly sliced
1 small potato, peeled, and chopped (125g)
1 1/2 cups beef stock (375ml, made from stock cubes)
1 small zucchini, chopped (60g)
50 g green beans, topped, halved
100 g filet of beef, thinly sliced across the grain
1 tablespoon of bought basil pesto

Steps:

  • Heat a small saucepan over medium heat.
  • Spray with oil.
  • Add leek and potato and cook, stirring for 2 minutes.
  • Add the stock and simmer, uncovered, for 10 minutes
  • Add the zucchini and beans and simmer for a further 3 minutes or until tender.
  • Taste and season with salt if needed.
  • Add the beef.
  • Remove from heat.
  • Set aside for 1-2 minutes.
  • Ladle the soup into a serving bowl.
  • Add the pesto.
  • Serve.

Nutrition Facts : Calories 547.6, Fat 25.3, SaturatedFat 9.9, Cholesterol 70, Sodium 1280.2, Carbohydrate 53, Fiber 10.3, Sugar 7.7, Protein 29.8

CROCKPOT SWEET POTATO BASIL SOUP RECIPE - (4.7/5)



Crockpot Sweet Potato Basil Soup Recipe - (4.7/5) image

Provided by ROBandSEAN

Number Of Ingredients 8

2 sweet potatoes or yams, diced
1/2 yellow onion, sliced
1 (14oz) can of coconut milk
1 cup vegetable broth
2 garlic cloves, minced
1 tablespoon dried basil
salt and pepper, to taste
Instructions

Steps:

  • Place all ingredients in the crockpot. Mix around. Cook for 3 hours on high. Use a hand blender, blender, or food processor and puree mixture until smooth. My 9 cup food processor fit it all just perfectly. Eat up! If you have leftover meat, add it to your soup...obviously

BASIL POTATO SOUP



Basil Potato Soup image

Make and share this Basil Potato Soup recipe from Food.com.

Provided by Zetty66

Categories     Low Protein

Time 1h

Yield 1 sidedish, 6 serving(s)

Number Of Ingredients 12

1 large onion, finely chopped
4 shiitake mushrooms (about 1/2 cup) or 4 button mushrooms, sliced (about 1/2 cup)
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (about 4 1/2 cups)
14 1/2 ounces beef broth
14 1/2 ounces reduced-sodium chicken broth
1/2 cup buttermilk
1 tablespoon cornstarch
2 slices Canadian bacon, chopped
1 tablespoon basil, chopped (or 1 teaspoon dried)
1/4 cup reduced-fat sour cream (or plain low fat yogurt)
fresh basil leaf (optional)

Steps:

  • Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
  • Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
  • Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
  • Stir in bacon and basil.
  • Cook and stir until thickened and bubbly.
  • Top each serving with sour cream or yogurt and garnish with basil if desired.

Nutrition Facts : Calories 227.3, Fat 4.4, SaturatedFat 1.5, Cholesterol 9.5, Sodium 448.2, Carbohydrate 39.1, Fiber 4.8, Sugar 3.9, Protein 9.4

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