Fresh Veggie Soup with a tomato, garlic, and fresh basil puree.
This Soup came about due to a thriving basil plant. I had a basil plant that was getting too tall, so I did a search on the internet for basil recipes. It brought me a recipe that is by Wolfgang Puck. I have added a little bit and altered it to fit my situation and budget. I don’t think I lost anything in the translation, it was delicious!
- 1 can of cut green beans, drained
- 2 carrots, peeled and sliced in half circles
- 2 celery stalks, sliced
- 2 small red potatoes, Â¼ in cubes
- 8 button or (mini portabella mushroom), sliced
- 1 onion, chopped
- 3 yellow squash (or zucchini), Â¼ in cubes
- 4 garlic cloves, minced
- 30 fresh basil leaves, washed
- 1 can fire roasted tomatoes
- Olive Oil, 6 Tablespoons divided
- 1 Quart Chicken Broth (or vegtable if going vegitarian)
- 3 Cups Water, plus 3 Tablespoons
- In a Dutch oven heat 3 Tablespoons of olive oil over medium high heat, add vegetables, minus green beans, and potatoes.
- Cook for 5 minutes, stirring occasionally until desired coloring. (I didnât brown them too much)
- Add 3 Tablespoons of water and cover. Cook until potatoes are fork tender.
- Add chicken broth and 3 cups water bring to a gentle boil and allow to cook uncovered 30 minutes.
- In a food processor add can of tomatoes, undrained, basil leaves, garlic, and 3 Tablespoons olive oil pulse until it is mixed and leaves are chopped up and incorporated into puree.
- When soup has 5 minutes left to cook add green beans and puree and turn down the heat, after puree is added do not allow it to return to a boil.
- Season with salt and pepper to desired taste.
|Amount Per Serving||%DV|
|Serving Size 544g|
|Recipe makes 6 servings|
|Calories from Fat 127||46%|
|Total Fat 14.42g||18%|
|Saturated Fat 2.03g||8%|
|Trans Fat 0.0g|
|Total Carbs 30.29g||8%|
|Dietary Fiber 8.9g||30%|