It’s time for another recipe from Travelin’ Local!
Bothell, Washington has a cafe on Main Street, Alexa’s, that serves up the most amazing tomato basil soup. I’ve never asked the recipe – I don’t want to know. I’m sure it’s loaded with calories; thus the savory, Parmesan cheesy bite after bite of my favorite soup.
My recipe is light in calories, but full of flavor thanks to farm fresh tomatoes and fresh, green basil. I was short on calories for the day, so I left out the sprinkle of Parmesan cheese, but if you can afford the calories, I would go for it. You can’t beat tomato basil soup topped with nutty Parm!
Serves 2 large bowls
- ½ cup onion, chopped
- 1 clove garlic, chopped
- 4 cups tomatoes, fresh, and chopped
- 1 cup vegetable broth
- ¼ cup basil, chopped
- ¼ cup fat free half and half
- Combine onions, garlic, tomatoes and vegetable broth in a medium saucepan and simmer over low heat for 30 - 40 minutes until vegetables are tender.
- Add remaining ingredients and blend with a blender or immersion blender, leaving small chunks of tomato and basil floating in the pan.
Amount Per Serving: Calories: 194, Total Fat: 1.83g, Cholesterol: 2mg, Sodium: 668mg, Total Carbs: 41.14g, Dietary Fiber: 9.49g, Sugars: 25.55g, Protein: 8.67g