You are here

Chilled Vegetable Basil Soup With Vegetable Confetti

Healthy.Eater's picture
  Olive oil 1 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Canned no salt added tomato juice 46 Ounce (1 can)
  Basil leaves 1 Cup (16 tbs)
  Hot pepper sauce 1 Teaspoon (such as Tabasco)
  Salt 1⁄4 Teaspoon
  Finely chopped zucchini 1⁄2 Cup (8 tbs)
  Finely chopped cucumber 1⁄2 Cup (8 tbs)
  Chopped yellow bell pepper 1⁄2 Cup (8 tbs)
  Halved cherry tomatoes 1 Cup (16 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Low fat sour cream 2 Tablespoon

1. Heat olive oil in a large saucepan over medium heat. Add fennel and garlic, cook for 1 minute, stirring frequently. Add juice, and bring to a boil. Reduce heat, and simmer for 2 minutes. Remove from heat, stir in 1 cup basil, hot pepper sauce, and 1/4 teaspoon salt. Place soup in a large bowl, cover and chill for 6 hours or overnight.
2. Strain mixture through a sieve over a bowl, discard solids. Stir in zucchini and next 5 ingredients (through chopped basil). Spoon 1 cup into each of 6 shallow bowls, top each serving with 1 teaspoon sour cream.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 507 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 10.5 mg3.5%

Sodium 793.1 mg33%

Total Carbohydrates 89 g29.8%

Dietary Fiber 22.3 g89.1%

Sugars 54.9 g

Protein 14 g28.5%

Vitamin A 141.9% Vitamin C 171.4%

Calcium 24% Iron 20.1%

*Based on a 2000 Calorie diet

Chilled Vegetable Basil Soup With Vegetable Confetti Recipe