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Basil pesto adds pizzazz to the flavorful blend of vegetables and herbs in this side-dish soup.

Source: Midwest Living

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Recipe Summary test

prep:
25 mins
cook:
50 mins
total:
75 mins
Servings:
8
Yield:
8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.

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  • 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.

Nutrition Facts

199 calories; fat 15g; cholesterol 45mg; carbohydrates 14g; insoluble fiber 2g; sodium 623mg.
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