Recipe from Midwest Living
Basil pesto adds pizzazz to the flavorful blend of vegetables and herbs in this side-dish soup.
Yield: 8 side-dish servings
Prep Time: 25 mins
1 cupchopped celery
3/4 cupchopped carrots
1/4 cupchopped yellow onion
1 tablespoonminced fresh garlic
3 cupstomato juice
1 cupchicken broth
1 7 1/2 ounce cantomatoes, cut up
1/2 6 ounce cantomato paste
1 teaspoondried basil, crushed
1/2 teaspoondried oregano, crushed
1 cupwhipping cream
1/4 cupsnipped fresh basil
2 tablespoonsprepared basil pesto
In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Per Serving: cal. (kcal) 199, Fat, total (g) 15, chol. (mg) 45, carb. (g) 14, fiber (g) 2, sodium (mg) 623, Percent Daily Values are based on a 2,000 calorie diet