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Steps
1
In 3- to 4-quart saucepan, heat oil over medium heat. Add onion, celery, carrot, pepper, salt and garlic; cook 10 minutes, stirring occasionally.
2
Stir in tomato paste; cook 1 minute. Add broth, wine, 1/4 cup basil and the tomatoes. Heat to boiling; reduce heat. Simmer uncovered 30 minutes.
3
In blender, place one-third of tomato mixture. Cover; blend on high speed until smooth. Pour into large bowl; cover to keep warm. Repeat twice with remaining tomato mixture. Stir whipping cream into soup. Garnish individual servings with croutons and additional basil.
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Nutrition Facts
Serving Size:1 Serving
Calories
110
Total Fat
7g
0%
Saturated Fat
2g
0%
Sodium
135mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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