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.
Overview
Total time: 25 M
Servings: 7
Calories: 50
Ingredients
- 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
Nutritional Information
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 4g
Instructions
- 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.
PLEASE BE CONSTRUCTIVE AND FOCUS COMMENTS ON THE RECIPE.
Thank you this is what I was looking for in the first place, I have soooo many tomatoes to use up quickly from my boyfriend’s garden. I have been craving tomato soup. Can’t wait to try this!
I tried it as is and turned out bland. The second time, I used chicken broth instead of water, garbanzo beans in lieu of soy, no bouillon, added 2 cups of water and doubled the tomato sauce = best tomato soup ever!
Just made this for lunch today. I used stewed tomatoes instead of tomato sauce. Excellent soup – even hubby liked it and he does not care for white beans, but then again he did not know they were in the soup.
why be so snarky? let’s just all enjoy our Blendtecs and the recipes however they work for us. Hmmm?
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