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The Spruce
Nutritional Guidelines (per serving) | |
---|---|
110 | Calories |
1g | Fat |
22g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 110 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 453mg | 20% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 14% |
Protein 6g | |
Calcium 117mg | 9% |
*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).Â
Ingredients
- 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)
Steps to Make It
-
Gather the ingredients.
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Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.
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Transfer to a large saucepan and simmer over low heat for 10 minutes.
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This quick and easy tomato soup is delicious hot or cold. Makes four servings of tomato and basil soup.
The Spruce
Tip
- 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.