This delicious gluten-free, eggs-free, nuts-free and soy-free tomato and basil soup is a nutritious dinner made of tomatoes, tomato juice, whipping cream and unsalted butter.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 42 mins – easy
🍽 8 servings – 189 kcal per serving
|
Serving
234g |
Fat
17g |
Sat. fat
10g |
Sodium
312mg |
|
Carbs
8g |
Fibers
1g |
Sugars
5g |
Proteins
2g |
INGREDIENTS
- 4 cups tomatoes
- 4 cups tomato juice
- 13 leaves basil
- 1 cup whipping cream
- ¼ lb unsalted butter
- 1 tsp salt
- ¼ tsp cracked black pepper
- 1 lemon
TOOLS
- 1 squeezer
- 1 knife
- 1 saucepan
- 1 serving bowl
- 1 wooden spoon
- 1 hand blender
STEPS
Squeeze the lemon using a squeezer to get lemon juice.
Peel tomatoes using knife. Chop the peeled tomatoes.
Cook for 2 minutes with the chopped tomatoes and tomato juice in a saucepan. Cook for 30 minutes, stirring with a wooden spoon. Blend in the basil with a hand blender. Add the whipping cream and unsalted butter and cook for 3 minutes on low heat. Add salt, cracked black pepper, and lemon juice then mix with a wooden spoon to make a soup, now remove from heat.
Transfer the soup to a serving bowl.
It’s ready to be served !
