Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Category Finalist: Side Dishes and Side Salads. "I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture." --Theresa Larsen, Redlands, CA

Theresa Larsen, Redlands, California
Recipe by Cooking Light March 2007

Gallery

Credit: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

76 calories; calories from fat 30%; fat 2.5g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.1g; protein 2.2g; carbohydrates 9.4g; fiber 2g; cholesterol 5mg; iron 1.1mg; sodium 229mg; calcium 14mg.
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