Post by blackadder on Oct 10, 2006 12:25:30 GMT -5
I just made this today and it was delicious! It's quite hearty and filled me up with just one bowl. I add a litttle low fat sour cream to make the soup creamier.
Makes 4 (1 Cup) Servings
1 Tbsp extra-virgin olive oil
3 garlic cloves, coarsely chopped
1/4 tsp red pepper flakes (optional)
1(28 oz) can unsalted diced tomatoes
2 Tbsp chopped fresh basil
2(5.5 oz) cans low sodium vegetable juice
Salt and pepper
Heat oil in a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil, and vegetable juice. Increase heat to medium and simmer for 15 minutes. Season with salt and pepper to taste and serve hot.
Nutritional Information
90 Calories
4 Total fat (0.5g sat, 3.5 g mono)
14 g carbohydrate
2 g protein
4 g fiber
210 mg sodium
Makes 4 (1 Cup) Servings
1 Tbsp extra-virgin olive oil
3 garlic cloves, coarsely chopped
1/4 tsp red pepper flakes (optional)
1(28 oz) can unsalted diced tomatoes
2 Tbsp chopped fresh basil
2(5.5 oz) cans low sodium vegetable juice
Salt and pepper
Heat oil in a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil, and vegetable juice. Increase heat to medium and simmer for 15 minutes. Season with salt and pepper to taste and serve hot.
Nutritional Information
90 Calories
4 Total fat (0.5g sat, 3.5 g mono)
14 g carbohydrate
2 g protein
4 g fiber
210 mg sodium
