Basil & 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
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
