Try this Creamy Tomato-Basil Soup recipe, or contribute your own.
Suggest a better descriptionPut the tomatoes with juices, tofu and sugar into food processor, process until the mixture is creamy and smooth. Set aside. Heat the oil in a large saucepan over med-high heat. Add the onion and cook, stirring occasionally, until tender but not browned, about 4 mins. Add the garlic during the last minute. Reduce the heat to med. Cook dried basi (if using) with onions/garlic for 1 min. (This was my method, not hers) Add the tomato mixture into the pan, stir constantly until the soup is heated through. Stir in the fresh basil now if using. Add pepper and salt to taste. Note: Original recipe called for 1 Tbs olive oil. Recipe by: The Complete Soy Cookbook - Paulette Mitchell Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 servings | ||
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Calories: 14 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 7.4mg | 0 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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