1) Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds,
stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boild
Reduce heat; simmer 20 minutes. Stir in basil.
2) Place half of the soup in blender; process until smooth. Pour pureed soup
into a bowl, and repeat procedure with remaining soup. Garnish with basil
leaves, if desired.
NOTE: To easily slice the basil, stack several leaves on top of one another.
Roll the leaves together tightly, and then slice the roll thinly. The
ribbonlike slices are called chiffonade.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (505g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 755.1mg||26 %|
|Potassium 130.5mg||3 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 11.8g|
|Protein 4.4g||6 %|
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: 87
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!