Soups recipes

Tomato Basil Soup 4

Course : Soups
Serves: 1

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Ingredients:

28 ounces diced tomatoes -- about 3-cups

2 cups light and tangy v8 juice

1 cup low sodium chicken or vegetable broth

14 medium fresh basil leaves -- some for garnish,

1 1/4 cups evaporated skim milk

2 tablespoons light margarine

2 tablespoons light sour cream

2 tablespoons grated parmesan cheese

1 package dry butter buds

1 teaspoon salt and pepper -- to taste

Preparation / Directions:

COMBINE tomatoes, V8 juice, and broth in sauce pan. SIMMER over medium heat for 30 minutes. TRANSFER mixture (a little at a time) to food processor or blender and add basil. BLEND mixture until smooth. Return mixture to sauce pan. Cook over low heat. Stir in evaporated milk, margarine, sour cream, cheese, and Butter Buds. Add salt and pepper to taste. Garnish with basil leaves.

Nutritional Information:

482 Calories (kcal); 17g Total Fat; (29% calories from fat); 32g Protein; 55g Carbohydrate; 22mg Cholesterol; 870mg Sodium

Tomato Basil Soup 4

Ingredients:

Preparation / Directions:

Nutritional Information:

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