Rich Tomato Soup
- In a small saucepan cook onion and green or sweet red pepper in margarine until very tender. Stir in basil and ground red pepper, if desired. Cook and stir for 1 minute more. Remove from heat.
- In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk. Cover and blend until smooth.
- Return mixture to saucepan and heat through. Or, chill thoroughly. Garnish each serving with fresh basil leaves or lime slices, if desired. Makes 4 servings.
From the Test Kitchen
Prepare soup; cover and chill up to 24 hours. Serve cold or reheat over medium heat, stirring constantly until heated through.
Nutrition Facts (Rich Tomato Soup)
- Per serving:
- 86 kcal ,
- 4 g fat
- 2 mg chol. ,
- 538 mg sodium ,
- 11 g carb. ,
- 3 g pro.