Soup, Chili & Stew
Tomato Basil Soup
Wanna make a meal out of this simple tomato soup? Just add shredded chicken.
Servings and Ingredients
|2 tsp.||Hy-Vee canola oil|
|¼ c.||finely chopped onion|
|1 clove(s)||garlic, finely chopped|
|¼ tsp.||crushed red pepper flakes|
|1||(14 oz) can vegetarian vegetable broth|
|1||(28 oz) can Hy-Vee diced tomatoes, undrained|
|½ c.||loosely packed fresh basil, thinly sliced|
|¼ tsp.||Hy-Vee black pepper|
- In a large pot, heat the oil over medium heat.
- Add the onion, garlic and crushed red pepper flakes. Cook and stir over medium heat until onion is translucent, about 5 minutes.
- Add the vegetable broth, tomatoes and their juice. Bring to a boil. Reduce the heat to medium-low. Simmer for 10 minutes.
- Using a blender, puree the soup in batches. Return soup to pot. Stir in basil and black pepper. Reheat to serving temperature.
70 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0g
- Sodium: 700mg
- Total Carbohydrates: 9g
- Protein: 2g
Vitamin A 20%
Vitamin C 40%