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Tomato-Basil Soup

tomato-basil soup Entree
Tomato-Basil Soup
  • Prep 30 min
  • Total 60 min
  • Servings 4

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

Updated August 27, 2010

Ingredients

  • 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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
550mg
23%
Potassium
970mg
28%
Total Carbohydrate
22g
7%
Dietary Fiber
6g
23%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
10%
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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