RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2403
| View Recipe |
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| Recipe Name: |
Creamed Tomato Basil Soup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-17
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 6
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can substitute canned crushed tomatoes for the fresh if you cannot find good fresh tomatoes. Also you can use part vegetable or chicken stock instead of all tomato juice.
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Ingredients:
12 Each basil, fresh sliced, plus more to garnish
0.25 Teaspoon pepper, black, cracked
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Directions:
Combine the tomatoes and the juice in a saucepan.
Simmer for 30 minutes.
Puree, along with the basil, in small batches, in a blender or food processor. Return to the saucepan and add the cream and butter, while stirring, over low heat. Cook until heated through, about 7 to 10 minutes.
Garnish with additional basil leaves and serve with your favorite bread. |
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| Nutrition per Serving: |
| Calories: |
600 |
Total Carbs: |
83.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.5 |
Fat: |
29.6 |
Protein: |
17.27 |
| Fiber: |
2.03 |
Sodium: |
5244.33 |
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