Basil and Tomato Soup

The fresh flavors of summer will make this soup a new seasonal favorite! (And there's a secret ingredient that adds extra deliciousness!)

Ingredients

Oil 2 Tablespoon
Onion 1 , chopped
Tomatoes 3 , chopped
Yellow squash 1 Pound , chopped
Chicken broth 3 Cup (48 tbs)
Buttermilk 1 Cup (16 tbs)
Fresh basil 1 Cup (16 tbs) , minced
For garnishing
Basil sprig 1

Directions

MAKING

1. In a skillet, heat oil over medium heat, saute onions for about 5 minutes until tender. Add tomatoes, cook for another 5 minutes.

2. Add squash and pour in the chicken broth, allow to boil, reduce the heat and simmer for about 15 minutes or until the squash is fork tender.

3. Gradually add in the buttermilk, while pureeing the soup using a hand blender. Add basil and mix.

SERVING

4. Pour in soup bowls, garnish with fresh basil sprig and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 79Calories from Fat 36

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 229 mg9.54%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet