This is a simple yet tasty soup to enjoy anytime.
| Servings |
1 - 1/2 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 141 | 0mg | 3g | 11g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.6 | Water saved (gallons) [animal consumption only] |
 |
10.0 | Manure (pounds) not deposited into the environment |
 |
11.5 | Grains / feed (pounds) not consumed by animals |
 |
24.6 | Methane (gallons) not created by animals |
 |
300.4 | CO2 (pounds) not released into the atmosphere |
 |
.3 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
Ingredients
- 1/3 C buttery spread
- 1.5 C yellow onions (chopped)
- 3 garlic cloves (minced)
- 3/4 C basil leaves (fresh) (chopped)
- 24 oz fire roasted tomatoes (canned)
- 3 C vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, saute the onion and garlic in the buttery spread over medium high heat until the vegetables are tender.
- Add the remaining ingredients to the pan and bring to a boil; lower the heat and simmer for 20 to 25 minutes.
- Blend the soup in a blender until smooth; return to the pan and heat through.
Recipe Notes
Garnish with cream cheese and additional basil, if desired.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC