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This Mediterranean soup features Plum tomatoes, Or 16 ounces canned tomatoes — drained, Onion — chopped, Olive oil, Cloves — crushed. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Tomato-Basil Soup
Description
This Mediterranean soup features Plum tomatoes, Or 16 ounces canned tomatoes -- drained, Onion -- chopped, Olive oil, Cloves -- crushed. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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1. In large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander; cool slightly. Peel off skin. Cut tomatoes in half, remove seeds and pulp. 2. In medium saucepan, cook onion in olive oil about 4 minutes, stirring frequently, until golden brown. Add garlic and cook 1 minute longer. Add chopped tomatoes. Cook uncovered for 20 minutes, over medium heat. (If using canned tomatoes, decrease 3. Spoon 3/4 of mixture into food processor or blender container; puree until smooth. 4. Return tomatoes to saucepan. Add red pepper, basil and milk to the soup. Heat until hot but do not boil. Season to taste with salt and pepper. 5. Divide the soup into two warm bowls and serve immediately. Garnish with fresh basil leaves, if desired. Gail Shermeyer
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chopped fresh basil
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 199.1kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 97568.8mg4066%
- Total Carbohydrate 35.1g12%
- Dietary Fiber 10.2g41%
- Sugars 14.3g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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