Creamy Tomato Basil Soup – 25% Fat Reduced

% Ingredients

  • 43.60% Crushed Tomatoes
  • 21.72% Vegetable Stock, unsalted
  • 20.65% Tomato Juice
  • 7.80% Heavy Cream
  • 3.70% Butter, unsalted
  • 0.90% PermaFlo Starch
  • 0.90% Komi Powder 7400
  • 0.50% Basil Paste
  • 0.13% Salt
  • 0.10% Black Pepper, Ground

Add vegetable stock and tomato juice to pot.

Mix together Perma Flo starch, 7400 Komiā„¢ Powder and salt.

Whisk or use immersion blender to mix dry ingredients into vegetable stock / tomato juice mixture. Add crushed tomatoes and begin heating on medium-high heat.

When mixture begins to boil, reduce heat to low and simmer for 5 minutes.

Add basil paste and puree soup with immersion blender to desired consistency.

Add cream butter and black pepper and stir over low heat until butter is melted.