Dinner · Meal Ideas · Soups · Warm Soups · 61 comments ·
Creamy Tomato-Basil Soup Recipe
This updated version of traditional tomato soup gets its creamy texture from cooked beans, rather than high-fat, high-calorie dairy products.
Total time: 25 M
- 2 cups sprouted soy or white beans
- 2 cups tomato sauce
- 1 tbsp. chicken or vegetable bouillon
- 1 large onion quartered
- 1/8 tsp. dried basil
- 1 qt. warm water divided
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 4g
- Cook beans and onion in 1 quart boiling water for 15–20 minutes. Allow to cool.
- Add beans, onion, and 1 cup of cooking water to FourSide or WildSide+ jar and secure lid.
- Select "Soup" or "Hot" or "90" cycle or blend on a High speed for 90 seconds.
- Add remaining cooking water, bouillon, tomato sauce, and basil to jar and secure lid.
- Press "Pulse" 2–4 times to incorporate ingredients.
It is a Mix n’ Blend – http://www.blendtec.com/mil…
Can you use canned white beans, or are you using dry in this recipe?
But the recipe calls for the 4-sided jar, so you don’t need the Mix & Blend
Would rather have the high fat, high calorie dairy than the high carb bean here, especially not any soy. Could make it instead with coconut milk or almond milk, much healthier than either dairy or legumes.
How many cup of the water of this recipe?
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