Servings: 6
Serving Size: 1 cup
2 cups vegetable stock
3 cups fresh tomatoes, diced
1 cup heirloom tomatoes, diced
1 cup grape tomatoes
½ cup sundried tomatoes
½ cup stewed tomatoes
1 onion, sliced ¼”
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 teaspoon sea salt
½ cup basil leaves, about 10 of them
1 tablespoon garlic, chopped
In a stock pot, add all the ingredients except for basil. Bring the soup to a simmer for about 25-30 minutes or until onions & garlic become soft. In a blender add the basil & soup mixture. Blend until smooth and return to pot. Reheat, and serve hot. Garnish with a basil leaf.
Per serving: 56 calories, 1 grams fat, 2 grams protein, 10 grams carbohydrates, 2 grams dietary fiber.