Tomato-Basil Soup Recipe
Accompany this simple, satisfying soup with crusty whole grain bread for a light meal.
Overview
Total time: 30 M
Servings: 6
Calories: 140
Ingredients
- 2 tbsp. butter
- 1 cup chicken broth
- 10 fresh basil leaves
- 1/2 cup half-and-half warmed
- 4 cups tomatoes
- 3 cups tomato juice
Nutritional Information
- Serving Size: 1 cup
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 590mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 4g
- Protein: 5g
Instructions
- Heat butter in large saucepan, stirring continuously until butter begins to brown.
- Stir in broth and 2 cups tomato juice.
- To WildSide+ jar, add remaining tomato juice, diced tomatoes, and basil leaves. Secure lid and select "Whole Juice."
- Pour tomato-basil blend into saucepan, and simmer for 15–20 minutes. Remove from heat and cool slightly.
- Add half-and-half to sauce pan and stir.
Notes
Garnish with basil and cracked pepper.
Which button should I select if the only options are Lo, Med, High, Hot, Smoothie, or Pulse?
Sorry about that, we’re working on updating our recipes to have more universal instructions but until then, please refer to these blend cycle conversions: http://www.blendtec.com/blo… So, for this recipe, blend on Med for about 50-60 seconds. Hope this helps!
Thank you!
Great suggestions! Made a fabulous soup. A little salty. Instead of tomato juice, next time I’ll just add a few extra tomatoes and some more water.
Your Tomato-Basil Soup ,just made a hit in my home. I did make one change instead of the tomato juice I used 3 c of sun-dried tomatoes what a flavor.
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