Tomato basil soup

Yield: 1 servings

Measure Ingredient
2 cans Diced tomatoes; about 3-cups
\N \N ; (14oz.)
2 cups Light and tangy v8 juice
1 cup Low sodium chicken or vegetable broth
14 \N Fresh basil leaves; some for garnish,
\N \N ; up to 16
1¼ cup Evaporated skim milk
2 tablespoons Light margarine
2 tablespoons Light sour cream
2 tablespoons Grated parmesan cheese
1 pack Dry butter buds
\N \N Salt and pepper; to taste

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.


MC formatted using NTS & MC Buster on 01/15/99 Recipe by: Chef Kathy Duran, Cooper Aerobic Center Converted by MM_Buster v2.0l.

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