Tomato-Basil Soup

Tomato-Basil Soup
Tomato-Basil Soup
Creamless soup; healthy and delicious!
  • Preparing Time: 20 minutes
  • Total Time: 1 hour
  • Served Person: 4
advance vegetarian contains white meat tree nut free nut free contains gluten red meat free shellfish free dairy free
  • 1 bay leaf
  • 2 cups chicken broth
  • 1/2 cup fresh basil chopped
  • 1 pinch red pepper flakes
  • 1 teaspoon brown sugar
  • 3 medium garlic cloves minced
  • 1 medium onion rough chopped
  • 2 28 oz cans whole tomatoes
  • 3 slice white bread crusts removed
  • 2 teaspoons brandy (optional) but i use it :)
  • Carbohydrate 14.7964116088586 g
  • Cholesterol 0 mg
  • Fat 4.30445325363608 g
  • Fiber 0.801964912097251 g
  • Protein 14.2313632530044 g
  • Saturated Fat 1.15421633169454 g
  • Serving Size 1 1 Serving (644g)
  • Sodium 2094.16502101023 mg
  • Sugar 13.9944466967614 g
  • Trans Fat 0.505888743187821 g
  • Calories 167 calories

1. Heat some oil in Dutch oven and sautee onions and garlic till transparent-about 10 min at med/low heat. Add bay leaf, red pepper flakes and tomatoes. Mash up tomatoes with potato masher till they are about 2inch and stir in sugar and bread. Bring soup to boil and lower heat to medium-cook for about 5-10 min until bread starts to break down. 2. Discard bay leaf. If using an immersion blender-add chicken broth and basil to pot and immerse all of it. If using a blender-add basil to tomato mixture and puree it in a blender, then put it back into the pot and add the chicken broth. Regardless, add brandy if using and simmer whole thing on low for about 20 min to let flavors develop.