Rich Tomato Soup
Recipe from
Better Homes and Gardens
This low-calorie soup is equally delicious served warm or cold. Buttermilk lends just the right amount of tang.
Servings:
Makes 4 servings.
Prep Time:
10 mins
Total Time:
20 mins
Ingredients
-
1/2 cupchopped onionsee savings
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3/4 cupchopped green or red sweet peppersee savings
-
1 tablespoonmargarinesee savings
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1-1/2 teaspoonssnipped fresh basil or 1/2 teaspoon dried basil, crushedsee savings
-
1/8 teaspoonground red pepper (optional)see savings
-
2 cupstomato juicesee savings
-
1 cupbuttermilksee savings
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Fresh basil leaves or lime slices (optional)see savings
Directions
1.
In a small saucepan cook onion and green or sweet red pepper in margarine until very tender. Stir in basil and ground red pepper, if desired. Cook and stir for 1 minute more. Remove from heat.
2.
In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk. Cover and blend until smooth.
3.
Return mixture to saucepan and heat through. Or, chill thoroughly. Garnish each serving with fresh basil leaves or lime slices, if desired. Makes 4 servings.
Make-Ahead Tip
Prepare soup; cover and chill up to 24 hours. Serve cold or reheat over medium heat, stirring constantly until heated through.
Nutrition information
Calories 86, Total Fat 4 g, Cholesterol 2 mg, Sodium 538 mg, Carbohydrate 11 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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