Creamy Tomato Basil Soup
Servings 8
Calories 90kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 carrots diced
- 2 celery stalks diced
- 1 leek white part only, thinly sliced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 4 cups vegetable stock
- 32 ounces peeled plum tomatoes
- ⅓ cup sundried tomatoes about 10 dried tomatoes
- ¼ cup fresh basil loosely packed
- ¼ cup cream cheese
Instructions
- Heat the olive oil in a saucepan set over medium high heat. Add the carrots, celery, leek, and garlic; sauté 5 minutes, until softened.
- Add the tomato paste and cook 1 minute, stirring constantly.
- Stir in the vegetable stock, canned tomatoes (with their liquid), and dried tomatoes. Bring to a boil, then reduce the heat and simmer 30 minutes. Stir in the basil.
- Transfer the soup to a blender; blend until smooth.
- Return the soup to the pan and stir in the cream cheese until melted.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 527mg | Potassium: 264mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3193IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg