This tomato basil soup is one of my favorites. It tastes SO GOOD!!!! Plus it warms up my tummy and fills me right up! This recipe is quite easy so that’s another bonus. The prep work involves chopping an onion. Then opening a couple of cans. I think the most inexperienced chef can handle this one!
This is my supervisor. He watches me when I cook…making sure I don’t drop anything. If I do happen to drop something he cleans it right up for me. He’s not a fan of this soup but that’s only because there’s nothing for him to snack on.
Tomato Basil Soup
Yield: 4 servings (approximately 1 1/2 cups) 3 SmartPoints each or 2 Freestyle points
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 2 (14 1/2 ounce) cans fire roasted tomatoes, undrained
- 2 cups chicken broth
- 1 tablespoon fresh basil, chopped (plus more depending on taste)
- 1/2 cup fat free half and half
- In a medium pot, melt butter over medium heat. Stir in onions and garlic. Continue stirring for 3 minutes.
- Add tomatoes, chicken broth and fresh basil. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- Remove from heat. Use an immersion blender to puree the soup.
- Add fat free half and half and additional basil, if desired.
This is my immersion blender. It doesn’t have to be anything fancy. I think mine was around $20. It works great!
If you don’t have an immersion blender you can use a regular blender. Just be sure to let the soup cool before putting it into the blender.