Creamy Basil and Tomato Soup
Ingredients
- 2 tablespoons oil
- 1 onion chopped
- 2 to 3 tomatoes chopped
- 1 1/2 pounds yellow squash chopped
- 3 cups chicken broth
- 1 cup buttermilk
- 1/4 cup fresh basil minced
Garnish:
- Fresh basil sprigs
Instructions
- In a skillet over medium heat, heat the oil.
- Sauté the chopped onion until tender, about 5 minutes.
- Add the chopped tomatoes and continue to cook for an additional 5 minutes, or until the tomatoes are soft.
- Stir in the chopped yellow squash and chicken broth; bring the mixture to a boil.
- Reduce the heat and simmer for 15 minutes, or until the squash is fork-tender.
- Working in batches, spoon the mixture into a blender or food processor and purée it with buttermilk until the soup is smooth.
- Sprinkle in the minced fresh basil and stir to combine.
- Garnish each serving with fresh basil sprigs.
Nutrition values
Calories: 120 kcal