Tomato basil soup is similar to a gazpacho soup, but with little extra flavoring, the natural sweetness of the tomatoes really shines through. Use the freshest and highest quality tomatoes you can find for this recipe, otherwise, you'll be very disappointed.
This cold tomato soup recipe low calorie, low-fat (virtually fat-free, in fact), vegetarian and vegan, but it packs a nutrient punch with plenty of Vitamin C and Vitamin A. Need it to be gluten-free, too? Use a homemade vegetable broth or just make sure yours is gluten-free (read the label - some are, some aren't!).
If you need a bit more flavor, add a tiny bit of Greek yogurt or a vegan non-dairy sour cream substitute to keep it vegan and cholesterol-free.
- 2 pounds tomatoes
- 1 bunch fresh basil, chopped
- 2 cups vegetable broth
- 2 cloves garlic
- 2 tbsp balsamic vinegar
- salt and pepper to taste
- Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.
- Transfer to a large saucepan and simmer over low heat for 10 minutes.
This quick and easy tomato soup is delicious hot or cold. Makes four servings of tomato and basil soup.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||4 g|