Tomato-Basil Soup

Vegetarian
Health score
20%
Tomato-Basil Soup
45 min.
8
58kcal

Suggestions


Indulge in the comforting warmth of our delightful Tomato-Basil Soup, a perfect vegetarian dish that brings the essence of fresh ingredients to your table. This vibrant soup is not only a feast for the eyes but also a nourishing option for any meal, whether as a starter, a light snack, or a satisfying antipasto. With just 45 minutes of preparation, you can serve up to 8 people, making it an ideal choice for family gatherings or cozy dinners with friends.

Imagine the rich aroma of ripe tomatoes simmering gently on the stove, mingling with the fragrant notes of fresh basil. This soup is a celebration of simplicity, showcasing the natural flavors of its ingredients. Each bowl is a low-calorie delight, with only 58 kcal per serving, allowing you to enjoy a hearty dish without the guilt. The creamy texture, enhanced by low-fat milk and a hint of cracked black pepper, creates a comforting experience that warms the soul.

Whether you choose to enjoy it on its own or paired with crusty French bread, this Tomato-Basil Soup is sure to impress. Plus, any leftovers can be easily stored in an airtight container for up to a week, ensuring that you can savor this deliciousness even after the meal is over. Dive into this culinary adventure and let the flavors of summer tomatoes and fresh basil brighten your day!

Ingredients

  • inch diagonally bread baguette french cut
  • 0.3 cup basil leaves fresh
  • cup milk 1% low-fat
  • 0.3 teaspoon cracked pepper black
  • 0.3 teaspoon salt 
  • cups tomatoes peeled seeded chopped ( 4 large)
  • cups sacremento tomato juice low-sodium

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • ladle
  • whisk
  • blender

Directions

  1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
  2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper.
  3. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired.
  4. Serve with bread.
  5. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

Nutrition Facts

Calories58kcal
Protein18.42%
Fat7.7%
Carbs73.88%

Properties

Glycemic Index
24
Glycemic Load
1.8
Inflammation Score
-7
Nutrition Score
9.4586956397347%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.08mg
Myricetin
0.1mg
Quercetin
2.05mg

Nutrients percent of daily need

Calories:57.61kcal
2.88%
Fat:0.56g
0.87%
Saturated Fat:0.21g
1.31%
Carbohydrates:12.15g
4.05%
Net Carbohydrates:10.38g
3.78%
Sugar:8.72g
9.69%
Cholesterol:1.48mg
0.49%
Sodium:273.99mg
11.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.03g
6.06%
Vitamin C:33.58mg
40.7%
Vitamin A:798.09IU
15.96%
Potassium:556.33mg
15.9%
Vitamin B6:0.29mg
14.45%
Manganese:0.21mg
10.66%
Vitamin K:10.62µg
10.11%
Iron:1.77mg
9.84%
Folate:36.26µg
9.07%
Calcium:90.2mg
9.02%
Vitamin B3:1.79mg
8.93%
Vitamin B1:0.13mg
8.9%
Vitamin B2:0.15mg
8.77%
Copper:0.16mg
8.19%
Vitamin E:1.22mg
8.15%
Magnesium:31.37mg
7.84%
Phosphorus:77.35mg
7.74%
Fiber:1.77g
7.07%
Vitamin B5:0.57mg
5.65%
Zinc:0.5mg
3.33%
Vitamin B12:0.18µg
3%
Vitamin D:0.32µg
2.16%
Selenium:1.48µg
2.11%
Source:My Recipes