Recipe
Author
Hy-Vee Test Kitchen
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Description
Wanna make a meal out of this simple tomato soup? Just add shredded chicken.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0g
- Sodium: 700mg
- Total Carbohydrates: 9g
- Protein: 2g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 40%
0%
Iron 8%
0%
Calcium 0%