Recipe from Midwest Living
Basil pesto adds pizzazz to the flavorful blend of vegetables and herbs in this side-dish soup.
Servings: 8 side-dish servings
Prep Time: 25 mins
Total Time: 1 hr 15 mins
1 cupchopped celerysee savings
3/4 cupchopped carrotssee savings
1/4 cupchopped yellow onionsee savings
1 tablespoonminced fresh garlicsee savings
1 tablespoonbuttersee savings
3 cupstomato juicesee savings
1 cupchicken brothsee savings
1 7-1/2-ounce cantomatoes, cut upsee savings
1/2 of a 6-ounce cantomato pastesee savings
1 teaspoondried basil, crushedsee savings
1/2 teaspoondried oregano, crushedsee savings
1/2 teaspoonpeppersee savings
1 cupwhipping creamsee savings
4 teaspoonssugarsee savings
1/4 cupsnipped fresh basilsee savings
2 tablespoonsprepared basil pestosee savings
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.
Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
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: Calories 199, Total Fat 15 g, Cholesterol 45 mg, Sodium 623 mg, Carbohydrate 14 g, Fiber 2 g. Percent Daily Values are based on a 2,000 calorie diet