Need a way to use up all the tomatoes and basil from your garden? Make a batch (or two) of this gluten-free recipe for creamy tomato basil soup, a cornucopia of nutrition and tastes.
Note: To use fresh tomatoes, peel and seed about 4 tomatoes and pulse them in the blender with the fresh basil leaves; then follow the directions as stated in the recipe.
Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 4 servings
28-ounce can crushed tomatoes
10 to 15 fresh basil leaves, finely chopped, or 1 tablespoon dried
2 cups gluten-free chicken or vegetable broth
1-1/2 cups fat-free milk
1/2 teaspoon garlic salt
Black pepper to taste
In a large uncovered pot, cook the tomatoes, basil, broth, milk, garlic salt, and pepper over medium heat for 10 to 15 minutes.
Add 1/4 cup shredded cheddar or Parmesan cheese while cooking, or sprinkle cheese on top before serving. (optional)
Note: Cover and store this soup in the fridge for up to a week.
Per serving: Calories 142 (From Fat 33); Fat 4g (Saturated 1g); Cholesterol 4mg; Sodium 929mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 7g.
