Creamy Tomato Basil Soup Recipe
Servings: 4
Ingredients
- 28 ounce Canned tomatoes, undrained
- 1 1/2 c. Tofu Lite, mashed
- 1 tsp Sugar
- 1 1/2 tsp Extra virgin olive oil, See note below
- 1/2 c. Onion, finely minced
- 1 tsp Garlic, finely minced
- 1 tsp Dry basil, or possibly 1/4 c. fresh
- 1 tsp Grnd pepper, or possibly to taste
- 1 dsh Salt, or possibly miso
Directions
- Put the tomatoes with juices, tofu and sugar into food processor, process till the mix is creamy and smooth. Set aside.
- Heat the oil in a large saucepan over med-high heat. Add in the onion and cook, stirring occasionally, till tender but not browned, about 4 mins. Add in the garlic during the last minute.
- Reduce the heat to med. Cook dry basi (if using) with onions/garlic for 1 minutes. (This was my method, not hers) Add in the tomato mix into the pan, stir constantly till the soup is heated through. Stir in the fresh basil now if using. Add in pepper and salt to taste.
- Note: Original recipe called for 1 Tbs extra virgin olive oil.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 31 | 28% |
| Total Fat 3.49g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 354mg | 15% |
| Potassium 409mg | 12% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.72g | 4% |
| Protein 9.21g | 15% |
