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2 tablespoons Horizon organic butter
1 small sweet yellow onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 clove garlic, minced
2 teaspoons dried basil or 2 tablespoons chopped fresh basil
2 tablespoons flour
1 (14.5-oz.) can diced, fire-roasted tomatoes
1 tablespoon tomato paste
2 cups chicken or veggie stock
1 cup Horizon organic half & half
Salt and freshly ground pepper
Melt butter in a large saucepan over medium-high heat. Add chopped onion, celery, carrot and garlic and sauté until soft, about 5-7 minutes. Add basil and flour and cook for another 2 minutes. Add tomatoes, tomato paste and stock and reduce heat to a simmer. Cook for 10 minutes. Remove from heat. Use a blender or food processor to puree soup in batches until smooth. Return soup to saucepan over medium heat, add half & half and stir until smooth. Add salt and pepper to taste.
Calories 230; Protein 7g; Fat 14g; Saturated Fat 8g; Cholesterol 37mg; Dietary Fiber 3g; Sodium, 264mg; Vitamin A 64% DV; Vitamin C 27% DV; Calcium 14% DV; Iron 12% DV
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