|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 is 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).
- 2 pounds tomatoes
- 1 bunch fresh basil (chopped)
- 2 cups vegetable broth
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
- Salt (to taste)
- Freshly ground black pepper (to taste)
Gather the ingredients.
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.
- 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.