Creamy Tomato-Basil Soup Recipe
This updated version of traditional tomato soup gets its creamy texture from cooked beans, rather than high-fat, high-calorie dairy products.
Overview
Total time: 25 M
Servings: 7
Calories: 50
Ingredients
- 2 cups sprouted soy or white beans
- 2 cups tomato sauce
- 1 tbsp. chicken or vegetable bouillon
- 1 large onion quartered
- 1/8 tsp. dried basil
- 1 qt. warm water divided
Nutritional Information
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 4g
Instructions
- Cook beans and onion in 1 quart boiling water for 15–20 minutes. Allow to cool.
- Add beans, onion, and 1 cup of cooking water to FourSide or WildSide+ jar and secure lid.
- Select "Soup" or "Hot" or "90" cycle or blend on a High speed for 90 seconds.
- Add remaining cooking water, bouillon, tomato sauce, and basil to jar and secure lid.
- Press "Pulse" 2–4 times to incorporate ingredients.
Very good soup. I made it without all the water. I only put half water and half chicken broth. And I added garlic clove (1/2 small one) and some Italian seasons.
It’s amazing that somebody can take a soup made with beans, onions, tomatoes, and basil and call it unhealthy.
Maybe someone has already asked this- but can you/or did anyone try this with fresh basil?
Yes, you can! However, you’ll want to use twice as much fresh basil.
Martha, not everyone can have dairy, and this is a perfect recipe for those of us who can’t. Tho I do agree about the high quality fats issue.
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