Fire-Roasted Tomato Basil Soup

Fire-Roasted Tomato Basil Soup

Fire-roasted tomatoes bring robust flavor to tomato soup loaded with orzo pasta and vegetables.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

1
tablespoon olive or vegetable oil
1
large onion, chopped (1 cup)
2
medium carrots, chopped (1 cup)
2
cans (14.5 oz each) Muir Glen® fire-roasted diced tomatoes, undrained
1
carton (32 oz) Progresso® chicken broth (4 cups)
1
cup water
1
teaspoon red pepper sauce
1/2
cup uncooked orzo pasta
1
teaspoon dried basil leaves
  1. In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
  2. Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
  3. Stir in basil. Cook about 1 minute, stirring constantly.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve this slightly smoky-flavored soup with grilled cheese sandwiches.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 40),
  • Total Fat 4g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 990mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.