FRESH TOMATO BASIL SOUP
Another fabulous recipe from www.meals.com. Use fresh, ripe tomatoes for a full flavour. This low-cal, heartwarming soup is great served with freshly toasted crusty bread.
Provided by Anu_N
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
- Transfer to colander; cool slightly and peel off skin.
- Cut tomatoes in half; remove seeds and chop.
- In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
- Add the garlic and cook 1 minute longer.
- Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
- Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
- Return to saucepan, and add red pepper, basil and milk to the soup.
- Heat until hot but do not boil.
- Season to taste with salt and pepper.
- Divide the soup into two warm bowls and serve immediately.
- Garnish with fresh basil leaves, if desired.
- As stated use only the soy milk for the Vegan version.
Nutrition Facts : Calories 144, Fat 8.2, SaturatedFat 3.3, Cholesterol 17.1, Sodium 67.5, Carbohydrate 13.6, Fiber 2, Sugar 4.5, Protein 5.5
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