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
see savings1 cupchopped celery
see savings3/4 cupchopped carrots
see savings1/4 cupchopped yellow onion
see savings1 tablespoonminced fresh garlic
see savings1 tablespoonbutter
see savings3 cupstomato juice
see savings1 cupchicken broth
see savings1 7 1/2 ounce cantomatoes, cut up
see savings1/2 6 ounce cantomato paste
see savings1 teaspoondried basil, crushed
see savings1/2 teaspoondried oregano, crushed
see savings1/2 teaspoonpepper
see savings1 cupwhipping cream
see savings4 teaspoonssugar
see savings1/4 cupsnipped fresh basil
see savings2 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