Tomato Basil Soup II

Tomato Basil Soup II

9
sal 20

"This cold soup is a cinch to make!"

Ingredients 45 m {{adjustedServings}} servings 203 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.
Tips & Tricks
Simple Broccoli Soup with Cheddar Croutons

Discover a terrific technique for making vegetable soups.

Cream of Green Garlic Potato Soup

See how to make a creamy, green garlicky potato soup.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 9

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SPARKS84
6/15/2008

My husband and I thought this was delicious. I had no garlic salt so I used a teaspoon of salt and added a clove of fresh garlic. Also only 3 lbs of chopped tomatoes. I took someone's suggestion and only drizzled a teaspoon or so of oil on the top instead of the quarter cup. Using chilled ingredients helped. Have already added this to my "frequently used" menus.

Galax
6/28/2006

I didn't have any garlic salt, so I substituted 2 teaspoons of regular salt and about 2 tablespoons of garlic. I also think I used more basil than the recipe calls for. It was delicious! My roommates loved it so much that they told me I definitely need to make it again!

ROLINDSAY
8/18/2007

Delicious, easy, and great on an August day in cental Texas! Next time I'll leave out the oil, though.