Tomato-Basil Soup

Tomato-Basil Soup

Looking for a vegetable soup? Then check out this warm tomato-basil soup that can be ready in an hour.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

2
tablespoons olive or vegetable oil
2
medium carrots, finely chopped (1/2 cup)
1
small onion, finely chopped (1/2 cup)
1
clove garlic, finely chopped
6
large tomatoes, peeled, seeded and chopped (6 cups)*
1
can (8 oz) tomato sauce
1/4
cup thinly sliced fresh basil leaves or 2 teaspoons dried basil leaves
1/2
teaspoon sugar
1/4
teaspoon salt
Dash of pepper
  1. In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
  2. Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
  3. Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fully ripe, juicy tomatoes provide the best flavor in this soup. If your tomatoes aren’t completely ripe, you may need to increase the salt and sugar just a bit.
*
3 cans (14.5 oz each) diced tomatoes, undrained, can be substituted for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 550mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 6g,
    • Sugars 10g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 4 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.