Wednesday, October 8, 2014

80--- Tomato Basil Soup {from no salt-added canned tomatoes}

Did you get a bummer crop of tomatoes as we did?  We had an early freeze that rocked my poor tomato plants that, until up to that time, had AMAZING potential (yes, we covered them, didn't do the trick).  The few remaining tomatoes were quickly digested by my toddler and that was that.

I had SO many plans for those tomatoes.  But when life gives you NO tomatoes.  You need to make homemade tomato basil soup anyways.

Why? Because YOU can control all of the ingredients (ie: the sodium content).  AND it's less expensive.  I promise.  Especially when you use some canned tomatoes (no salt added) that you got on sale.

Tomato Basil Soup {from no salt-added canned tomatoes}
Serves 6

1 tsp olive oil
1 yellow onion, coarsely chopped
1 Tbsp minced garlic
6 cups low sodium vegetable broth (you may use chicken broth)
2- 28 oz cans whole tomatoes (no salt added), with juices
1/2 cup pine nuts, soaked in water for one hour
1 cup cherry tomatoes, halved (if you have them available)
1 Tbsp balsamic vinegar
1/2 cup milk (optional)
1 tsp salt
1/2 tsp ground black pepper
3/4 cup chopped fresh basil

In a large soup pot, heat olive oil over medium-high heat.  Add onions and garlic and saute until fragrant. Add remaining ingredients, reserving 1/4 cup basil for serving.  Bring to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.  

Use an immersion blender to puree all ingredients.  Alternatively, you may transfer batches to a blender to puree, then return to the pot to heat through.

Prior to serving, sprinkle each bowl with remaining chopped basil.

Nutrition Info per ~1 1/2 cups: 190 calories, 9 g fat, 13 g protein, 13 g carbohydrates, 7 g fiber

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