
Tomato Basil Cream Soup
This creamy soup makes a nice chilled soup in the summer time.Ingredients
- 1 tablespoon olive oil
- 3/4 cup chopped onions
- 2 garlic cloves, minced
- 15 ounce can diced tomatoes, no-added-salt
- 15 ounce can stewed tomatoes
- 1-1/2 cups low-sodium chicken broth
- 12 oz silken tofu
- 1 tablespoon fresh chopped basil
- 1/4 teaspoon black pepper to taste
Method
- Heat the oil in a large Dutch oven and sauté the onions and garlic until tender, about 3 minutes.
- Add the rest of the ingredients and bring to a boil. Blend with in blender or food processor until smooth.
- Sprinkle with fresh chopped basil and fresh lime juice just before serving. This would make a nice chilled soup in the summer time.