Tomato Basil Soup with Ground Beef
Try this Tomato Basil Soup with Ground Beef recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
- salt to taste
- 1 pound ground beef
- 1/2 cup fresh basil chopped
- 1 14- ounce can of coconut milk
- 3 14.5- ounce cans of diced tomatoes (i used the no-salt added kind)
- 8 cloves garlic minced
- 1 1/2 cups of chicken broth (i used swanson low-sodium broth but homemade would work great here too!)
- 2 medium vidalia onions diced
- 1 tsp. fresh ground black pepper
- Carbohydrate 1.69924000009498 g
- Cholesterol 61.68856232 mg
- Fat 13.6589071000229 g
- Fiber 0.168639996490607 g
- Protein 17.3034043167129 g
- Saturated Fat 5.32755608484147 g
- Serving Size 1 1 16-ounce serving (102g)
- Sodium 758.503792840143 mg
- Sugar 1.53060000360438 g
- Trans Fat 1.96014643678437 g
- Calories 203 calories
Heat a stock pot to medium. Cook ground beef and onions until onions begin to become translucent. Add garlic and cook until beef is browned.While beef is browning, blend together coconut milk and diced tomatoes in a blender.Stir in coconut/tomato mixture, chicken broth, salt, and pepper.Bring to a boil, then reduce heat and simmer for ~15 minutes.Mix in chopped basil and remove from heat.Serve and enjoy!
