Tomato basil soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Diced tomatoes; about 3-cups |
| ; (14oz.) | ||
| 2 | cups | Light and tangy v8 juice |
| 1 | cup | Low sodium chicken or vegetable broth |
| 14 | Fresh basil leaves; some for garnish, | |
| ; 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 |
| Salt and pepper; to taste | ||
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.
GMT RECIPES
MC formatted using NTS & MC Buster on 01/15/99 Recipe by: Chef Kathy Duran, Cooper Aerobic Center Converted by MM_Buster v2.0l.