Fire-Roasted Tomato Basil Soup
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
10 1 cup servings
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Calories
76 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Fire-Roasted Tomato Basil Soup
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A creamy, super delicious tomato basil soup with no cream! A scoop of Greek yogurt and lots of healthy pureed veggies are the "creamy" secrets!
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Ingredients
For the soup:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 onion roughly chopped, large
- 2 tablespoons pesto
- 1 tablespoon Italian seasoning
- 4 cups chicken broth low sodium
- 2 ounce fire-roasted canned tomatoes canned, in cans
- 8 ounces carrot or four average size carrots, peeled and roughly chopped, baby
- 1 potato 10-12 ounces, large
- ¼ cup basil packed, fresh leaves
- 1 teaspoon brown sugar
- ½ teaspoon baking soda
- 1-1½ teaspoons kosher salt
- ½ teaspoon black pepper ground
To finish:
- ½ cup Greek yogurt I use Fage whole milk yogurt
- 1 tablespoon pesto
- basil for garnish, if desired, fresh, additional leaves
- Parmesan Cheese for garnish, if desired, shaved
- pine nuts for garnish, if desired
Instructions
- In a large soup pot or Dutch oven, combine the butter and the oil over medium-low heat. When the butter is melted and bubbly add the onion, pesto and Italian seasoning. Cook 4-5 minutes until the onion is soft and the mixture is very fragrant.
- Add the chicken stock, tomatoes, carrots, potato, basil, brown sugar, baking soda, 1 teaspoon kosher salt and pepper. Bring to a boil then cover and reduce to a steady simmer. Cook for 20-25 minutes or until the carrots are very tender.
- Add the Greek yogurt and the additional tablespoon of pesto. Using an immersion blender or a regular blender, puree the soup until nice and smooth. If using a regular blender wait for the soup to cool a bit. Then blend with the middle cap of the blender top off and several layers of paper towel or a clean kitchen towel over the opening to prevent splash back. You can also use a small funnel over the opening. The idea is to let some of the steam escape so there’s not an explosion from steam build-up in the blender.
- Taste and add more seasoning, if needed. Serve with, freshly ground black pepper, shaved Parmesan cheese, toasted pine nuts and fresh basil leaves for garnish, if desired.
Notes
- See Café Tips above in the post for more detailed instructions, tips and suggestions.
- Nutritional information does not include garnishes.
Nutrition Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
506mg
(21%)
Potassium
171mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3293IU
(66%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 101 cup servings
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 506mg | 21% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3293IU | 66% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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